Chilled Jaffa orange and yogurt soup with oregano ice-cream – by Claude Bosi

 

	Chilled Jaffa orange and yogurt soup with oregano ice-cream

Ingredients (serves 10)

 

For the jaffa orange and yogurt (about one litre)
650ml strained Greek yogurt
About 350g orange curd

 

For the oregano ice-cream Oregano ice-cream, about 900ml
750ml oregano-flavoured crème anglaise (see below)

 

Method

 

Soup: combine the ingredients and chill. For each 100ml portion, blitz the soup until frothy.

 

To prepare orange curd, heat the juice of two Jaffa oranges with a squeeze of lemon juice, 220g sugar, 100g unsalted butter and three egg yolks in a pan over a bain-marie, stirring till thickened.

 

To serve, spoon 100ml of the soup into a soup bowl, top with a quenelle of ice-cream, and garnish with a chocolate nougatine wafer and a sprig of oregano.

 

Ice-cream: prepare the crème as you would for a vanilla ice-cream, but substitute a bouquet of fresh oregano sprigs when heating and cooling the milk. Remove the bouquet. Pour the crème into the container, cover and freeze to -20°C. Remove the lid. Slip the container into the outer sleeve and fix on the machine. Set the machine on a complete processing cycle (four minutes) and blend (for individual portions, blend for one or two mini-cycles).