Dessert Recipes > Orange Delight

This recipe is part of the February 2007 Recipes Menu

Starter - Royal Salad
Main Course - Pork Medallions
Dessert - Orange Delight

How to make orange delight:
A fruity dessert which is light and refreshing enough to follow a rich main meal.


2 medium oranges, peel, membranes and white pith removed, flesh chopped
2 tablespoons Grand Marnier
2 tablespoons unsalted butter, softened
1 tablespoon caster/superfine sugar
finely grated rind and strained juice half lemon
1 egg separated
1 tablespoon self-raising flour
6 tablespoons milk
2 teaspoons icing/confectioner's sugar for sifting
rose petals for decoration
(see measure conversions for more information)


- At least 10 hours before serving place the chopped orange and any juice into two, lightly buttered oven proof dishes.
- Add the Grand Marnier, cover and refrigerate.
- Beat the butter, sugar and lemon rind together until light and fluffy and almost white.
- Beat in the egg yolks, fold in the flour and gently mix in the milk and lemon juice.
- Whisk the egg whites until they will hold soft peaks, fold carefully into the mixture.
- Pour this mixture over the oranges in the oven proof dishes.
- Stand the dishes in a Bain Marie.
- Cook on the shelf below the centre for 20 – 25 minutes or until just firm to the touch and pale golden brown on top.
- Serve sifted with icing/confectioner's sugar and decorated with the rose petals.