Ingredients (serves 4)
- 600mL of cream
- 6 gems
- 80g of sugar
- 2 oranges (or grapefruits)
- 4 green cardamoms
- Esporão Galega Organic Extra Virgin Olive Oil
- Sugar to sift
In a bowl, add the egg yolks and sugar and stir with a whisk. While the cream is still hot, slowly add the yolk mixture, always emulsifying with the whisk. From the oranges without zest that were left, remove the segments and cut them into pieces. In a tall ceramic bowl, place a few pieces of citrus wedges at the base, to taste, and fill with the liquid from the preparation almost to the top.
Preheat the oven to 160ºC and place the ceramic bowls on a tray. Fill the tray with hot water halfway up the bowls.
Then take it to the oven for 20-30 minutes (depending on the size of the bowls) and make sure that, when you remove it from the oven, it should still be very creamy. Place the bowls in the fridge to cool.
To serve, remove from the cold, sift with sugar, burn until caramelized on top, and finish with pieces of citrus fruit on top and a drizzle of Galega Organic Extra Virgin Olive Oil.