Receta Pastry Crisps With Vanilla Ice Cream And Orange Caramel Sau
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 1

Ingredientes

On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use. (Extra squares, baked, keep in an airtight container at room temperature for several days). Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425F. oven for 12 to 15 min, or possibly till they are crisp and golden brown, and let them cold on a rack.
While the pastry is baking, remove the zest from half of the orange with a
vegetable peeler and chop it. With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes. In a heavy skillet cook the sugar over moderate heat, undisturbed, till it begins to
heat and continue cooking the sugar, swirling the skillet, till it is a golden brown caramel. Remove the skillet from the heat and add in the water carefully with the minced zest. Simmer the sugar mix, stirring, till the caramel is dissolved, add in the Grand Marnier, and boil the mix till it is reduced to about 1/4 c.. Strain the sauce into a bowl and let it cold till it is hot.
Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.
Serves 2.