A refreshing dessert or a bold starter, citrus fruit soup and orange crisps is a brilliant summer dish that will cool the head and invigorate the senses. Serve this to liven up a dinner party or brighten a gloomy day. In this recipe, a cold citrus salad of oranges and Clementine wedges are soaked in pear syrup and Grand Marnier and chilled until very cold. See more cookery videos  by Gourmandia. Crispy and thin orange biscuits are baked with orange juice, flour, butter, sugar, and almonds. The biscuits can be served warm along with the chilled citrus salad for a delightful contrast.

The vibrant orange color of this dish will immediately bring a bright feeling to your dinner table. When making this recipe, choose sweet and zesty oranges that belong to the sweet orange family. Some of the more common types include Valencias, navels, and blood oranges. Valencias are especially ideal for this recipe because they are juicy and have a good potent flavor. Mandarins are also ideal for this cold dessert. Clementines, a cross between mandarins and oranges, make a delicious citrus salad. You can also use a variety of oranges to make this dish for a better appreciation of subtle nuances, diverse textures and a spectrum of citrus flavors.

For best tasting orange biscuits use fresh orange juice, which you can buy in the supermarket or make at home. To make orange juice at home, all you need is a juicer. The best kinds of oranges, labeled as “juice oranges,” contain a lot of juice and have flavorful zest but is not ideal for eating out of hand or making into salads because they are often pulpy, seedy, and messy when sliced into segments. This recipe also calls for the use of peach syrup, which is easily available in groceries typically sold with canned peaches.

4
15 MIN
15 MIN
Recommended WineRivesaltes blanc
Ingredients

3 oranges

3 clementines

1 bunch fresh mint

pear syrup

Grand Marnier

butter

flour

sugar

almonds

orange juice

Preparation Instructions
1

Peel the oranges and the clementines. Separate the segments and place them in an airtight container. Add the pear syrup and Grand Marnier. Cool in the fridge for 2 to 3 hours.

2

To prepare the orange crisps, mix butter, flour, sugar, almonds, and orange juice in a bowl using a whisk or hand blender until smooth. Refrigerate. Spread and mold mixture on a nonstick baking pan to obtain little biscuits after cooking. Space them about three inches apart. Bake for 5 to 6 minutes.

3

Arrange the citrus fruits on a serving dish, along with the cooked biscuits and the mint and serve.