Candied Oranges with Orange Jelly and Chantilly Cream

Name: Candied Oranges with Orange Jelly and Chantilly Cream
Yield: Serves 6–8
Ingredients: few star anise; 500 g caster sugar; 2 medium oranges, washed; orange powder, to sprinkle (optional); 1–2 empty vanilla pods, sliced (optional); orange and star anise jelly; orange and star anise jelly; 300 ml double cream; 600 ml water; 1–2 tbsp icing sugar, to taste; 1 vanilla pod, split and seeds scraped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Candied Oranges

2 medium oranges, washed
500 g caster sugar
600 ml

Dessert

Method

Put the oranges into the freezer for 20 minutes to firm them up slightly. Cut off the top and bottom of each one and slice the oranges as thinly as possible - the slices should be about 2 mm thick.

Bring the kettle to the boil and have a bowl of iced water ready on the side. Put the orange