Orange sauce
This is the original sauce for crêpes suzettes; that is, not the classical version served at the table but a preparation for in the kitchen.
Makes 500g.
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Ingredients
|
100 |
g |
sugar |
|
50 |
g |
water |
|
3 |
|
oranges, juice |
|
2 |
|
oranges, zest |
|
1 |
|
lemon, zest |
|
10 |
g |
stem ginger, finely chopped |
|
250 |
g |
butter |
|
60 |
ml |
Grand Marnier |
Preparation method
- Put the sugar and water in a pan and caramelise lightly.
- Add the orange juice, zests, and stem ginger.
- Boil briefly and thicken with the butter.
- Heat the Grand Marnier and flambé the sauce with it.
Serving suggestions
- As a sauce for classic crêpes suzettes.
- Add milk and cream to this orange sauce to make an espuma.
- As part of a bonbon filling or other friandise.