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

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