I joined a group called the Daring Bakers and the Daring Cooks. Each month, they issue a new challenge with specific instructions. This was my first month and I am very glad that I joined. It is a marriage of my two favorite things, cooking and competition. While the recipe was not difficult necessarily, it did have a lot of steps. Well, let’s just say that caramel and I have a long history. It always takes me at least two times to get it right.
The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasses Cooking School in Paris. The dessert is made of different layers: a pate sablee with orange marmalade, a flavored whipped cream topped with fresh orange segments and served with a caramel and orange sauce.
I will not bore you will all of the details, but I did decide to make a deconstructed version of this dessert. I made pate sable, homemade marmalade, orange scented caramel, segmented oranges, and a whipped cream.
This dessert is where oranges want to go when they die. It is orange heaven. After working on this dessert for so long, I was sort of over it before I even tasted it. I am so glad that I did though. It is divine. Light and airy, citrusy and sweet. Nothing short of amazing.