Description
Flambe in French means to burn, to glow. In the restaurant, the Flambeau can be performed before submission in the eyes of the client. In this case, the presentation becomes part of the show, sometimes at the same time extinguish or dim the lights.
Ingredients
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Orange
6 piece
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Sugar
8 tsp
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Whiskey
6 Tbsp
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Melted butter
4 tsp
Cooking
Very thin sharp well-honed knife, remove the zest from 2 oranges.
Cut the zest in very thin strips.
Squeeze the juice of 2 oranges. In a saucepan, combine zest, orange juice and 1 table. a spoonful of whiskey.
A very sharply honed knife, peel 4 oranges so to remove all the white part of the peel.
Put the oranges in a baking dish. On top of each orange and pour 1 teaspoon melted butter and pour 1 heaped teaspoon of sugar.
Put in a well preheated 180*C oven for 20 minutes. You can use the grill. Ideally, the sugar on the surface of the orange should sacramentalize.
From the juice and peel of 2 oranges, 1 table. tablespoons whiskey and 2 tablespoons of sugar, cook the syrup until it thickens a bit.
Hot oranges stacked on a beautiful serving dish on the table. On top of each orange and pour 1 table. a spoonful of whiskey and ignite. Flaming blue flame oranges - a very spectacular sight! :-)
When the flame goes out, on top of the oranges and pour the prepared syrup. Allow to infuse for 2 minutes and serve on plates. Bon appetit!
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