This recipe first appeared in Food magazine issue 72.
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Ingredients
Method
1.In a bowl, combine the zest, juices, condensed milk and yoghurt. Gently fold in the whipped cream. Spoon the mixture into ½ cup-capacity ramekins or small jars. Cover the orange pots with plastic wrap and freeze overnight. Remove the pots from the freezer 30 minutes before serving with the caramelised oranges and syrup.
2.To make the caramelised oranges, place the sliced orange in a small pan, add enough cold water to just cover them and bring to the boil. Drain and repeat 3 times.
3.Place the sugar and water in a small pan and heat the mixture, stirring, until the sugar has dissolved. Continue to cook the syrup until it begins to caramelise – it will turn a rich, amber colour. Very carefully add the orange juice, stirring until the syrup is smooth.
4.Add the orange slices and cook them gently for several minutes. Remove the pan from the heat and allow the syrup to cool. The syrup can be stored, covered, in the refrigerator for several weeks. Serve the orange pots topped with a slice of the caramelised and a drizzle of the syrup.
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