Best Orange Segments With Berries And Balsamic Cream Recipes

RASPBERRY AND BALSAMIC PARFAITS

Steps:

• Line a small baking sheet with parchment or wax paper. Spray with cooking spray and set aside.
• In a small bowl, carefully toss the raspberries and vinegar together. Let the mixture stand for 15 minutes.
• Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces.
• In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.
• Spoon the raspberry mixture into 4 (8-ounce) glasses. Dollop the mascarpone mixture on top. Sprinkle with the crumbled sugar and serve.

OLIVE OIL SORBETTO WITH BERRIES AND BALSAMIC

Steps:

• Combine the sugar, salt and basil with 1 cup water in a small saucepan and place over medium heat. Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar. Simmer gently for 2 minutes. Using a slotted spoon, remove the basil from the simple syrup and discard. Whisk the egg white in a medium bowl until frothy. Whisk the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil. Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch. Refrigerate until completely chilled, stirring occasionally, about 2 hours.
• To freeze the sorbetto, use a handheld blender to emulsify the base mixture. When the base looks creamy and smooth, pour it directly into an ice cream maker and churn according to the manufacturer's directions, about 15 minutes. When the mixture is the consistency of a thick milkshake (do not overprocess or it will separate), transfer to an airtight container and freeze until ready to serve, at least 3 hours and up to overnight.
• To serve, scoop the sorbetto into a small coupe or bowl, sprinkle with berries and drizzle with balsamic.

BALSAMIC-GLAZED ORANGES

Steps:

• Peel oranges removing all of the pith from the outside. Cut across grain into 1/4 inch slices, removing seeds.
• Place sugar and vinegar in a small saucepan and bring to boil. Stir constantly with a large spoon. Allow it to continue with a low boil until volume is halved (1/4 cup).
• Divide orange slices evenly between 4 plates. Drizzle with glaze.

BERRIES WITH SPICED CREAM

Steps:

• Mix together the sour cream and cinnamon in a small bowl. Divide the blueberries and raspberries among 4 coupe glasses or small bowls. Top each serving with a dollop of spiced sour cream, 1 tablespoon brown sugar and a good sprinkling of toasted almonds.