I don't know how to translate Blueorange correctly, it literally means blood oranges. Bluet - blood, orange - it is clear that an orange. These are especially tasty oranges, sometimes they are sweet and sour, sometimes sweet, but very juicy and tasty. Serve that special dessert with this lovely combination of red oranges and hibiscus vinegar. Created by Pascal Jalhay, a very talented 2 Michelin star chef. The blood orange is also called the wine orange and owes this name to its bright red flesh. This orange has a fresh and sweet taste and is available in winter and early spring. When out of season, replace red oranges with regular oranges. Chef Pascal Jalhay, who received two Michelin stars for the famous Amsterdam restaurant Vermeer, was inspired by the special taste of hibiscus vinegar and red oranges for this special recipe. Star level enjoyment! Instead of pesto, I served it with zwillings-mami vanilla sauce
Ingredients: red oranges (or oranges out of season), white wine, white balsamic vinegar, sugar, thyme, Bonsecco olive oil, pesto, fresh mint, basil, pine nuts, Bonsecco olive oil, sugar, hibiscus vinegar, best vanilla sauce, milk, sugar, vanilla, egg), cream, corn starch
Cooking method:
Preparing the Dessert of Red Oranges Peel the red oranges and cut into 4 even slices. Fry the orange slices in a hot skillet with a little Bonsecco olive oil. Flip over and add white wine, white balsamic vinegar and thyme and bring to a boil. Sprinkle the orange slices with sugar and bake in the oven for about 8 minutes at 190°C.
Sweet pesto Puree all ingredients in pesto and spread over red orange slices. BON APPETIT!!
Cooking the best vanilla sauce Milk, sugar and vanilla bean pulp bring to a boil. Meanwhile, beat the eggs with a hand mixer. Add cornstarch and cream and beat again quickly. Whisk the egg-butter mixture into the simmering milk and bring to a boil briefly. Can be used hot or cold.