Hamdi Saidani This Triple Orange Dessert Soup Recipe is a light and refreshing recipe, which is made with Valencia oranges and pomelos. It’s an ideal light dessert, ready in about 20 minutes, plus chilling time.
Triple Orange Dessert Soup Recipe Ingredients
- 3 Valencia oranges
- 3 tangerines
- 2 pomelos, or ruby red grapefruits
- 1/4 cup sugar
- Pinch gray salt
- 1 cup Muscat wine
How To Make Triple Orange Dessert Soup Recipe
- Prep the Citrus: Cut the ends from all the citrus fruits. With a paring knife, carefully cut away the skin and the bitter white pith. Over a bowl to catch the juices, cut the citrus segments out from between the membranes.
- Combine the Fruit: Place the whole citrus segments carefully into a separate shallow bowl, trying to keep them intact. Squeeze any remaining juice from the leftover peels and membranes into the first bowl.
- Create the Juice Base: Gently stir the sugar and gray salt into the collected juice until dissolved. Pour this juice mixture over the fruit segments in the shallow bowl.
- Chill the Soup: Cover the bowl and refrigerate until the soup is well chilled, about 1 to 2 hours.
- Serve with Muscat: To serve, divide the chilled fruit soup into individual soup plates and pour 1/4 cup of Muscat wine over each serving.
Recipe Tips
- How to segment citrus fruit easily? This technique is called “supreming.” After cutting off the top and bottom and removing the peel and pith, hold the fruit over a bowl and use a sharp paring knife to slice along each side of the membrane to release the segments.
- What is a pomelo? A pomelo is a large citrus fruit, similar to a grapefruit but typically sweeter and with a thicker rind. Ruby red grapefruit is an excellent and readily available substitute.
- What is Muscat wine? Muscat is a sweet, aromatic white wine made from Muscat grapes. Its floral and fruity notes are a perfect complement to the citrus.
- Can I make this without alcohol? Absolutely. For a non-alcoholic version, you can substitute the Muscat wine with an equal amount of sparkling white grape juice or a light ginger ale.
What To Serve With This Dessert Soup
This unique dessert is elegant on its own, but it can be enhanced with simple accompaniments.
- A crisp, buttery shortbread cookie
- A dollop of crème fraîche or plain Greek yogurt
- A few fresh mint leaves for garnish
How To Store Triple Orange Dessert Soup
- Refrigerate: This soup is best served chilled. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The citrus segments may soften slightly over time.
Triple Orange Dessert Soup Nutrition Facts
- Calories: 220 kcal
- Carbohydrates: 35g
- Protein: 2g
- Fat: 0g
- Saturated Fat: 0g
- Sodium: 50mg
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is it called a “dessert soup”?
It’s classified as a soup because it consists of solid ingredients (the fruit segments) served in a liquid base (the sweetened citrus juice and wine), similar in structure to a traditional soup, but it’s sweet and served chilled as a dessert.
Can I use other types of citrus fruit?
Certainly. Blood oranges, Cara Cara oranges, or even different varieties of grapefruit would work wonderfully in this recipe. Feel free to mix and match based on what’s available and in season.
What is gray salt and is it necessary?
Gray salt, or “sel gris,” is a type of unrefined sea salt that has a unique mineral content and moist texture. A pinch is used here to enhance the sweetness of the fruit. If you don’t have it, a small pinch of regular sea salt will work just fine.
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Triple Orange Dessert Soup Recipe
Description
A refreshing and elegant chilled soup featuring a medley of fresh citrus segments in a sweet Muscat wine-infused juice.
Ingredients
Instructions
- Carefully segment all citrus fruits, catching the juice in a separate bowl.
- Place the fruit segments in a shallow serving bowl.
- Stir sugar and salt into the collected juice until dissolved.
- Pour the juice over the fruit segments.
- Chill in the refrigerator for at least 1 hour.
- Pour Muscat wine over each serving just before enjoying.
Notes
- Work quickly when peeling the citrus to prevent the fruit from drying out.
- Chilling the soup for the full time allows the flavors to meld together beautifully.
- Serve in chilled bowls for the most refreshing experience.
- Be gentle when mixing to keep the beautiful fruit segments intact.
