Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant
Does chef have a recipe for an orange-based pudding or mousse that really brings out the citrus flavour?
Jeff Blackmore, Lancaster
How does an orange curd tart sound? Use either a ready made 25cm sweet pastry tart case or make your own sweet pastry and bake the tart case blind. Whisk together 200g caster sugar, the juice and zest of 3 oranges, 1 tsp orange blossom water, 2 whole eggs and 6 egg yolks in a large bowl until well combined. Add 200g diced unsalted butter and place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water. Cook the mixture for about 15-20 minutes, stirring regularly until the butter has melted and the mixture thickened. Pour the mixture into the tart case, cover and allow to cool. Covering the filling will stop a skin forming. Peel 3 large oranges and slice into rounds. Lay over the top of the cooled tart, sprinkle with 2 tbsp of demerara sugar, and then using a cooks’ blowtorch, heat the sugar until caramelised. Serve the tart when completely cool with some double cream or custard.
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