Orange Tian Daring Bakers March 2010

A quick post here as I’m late, I did make the challenge in time, but didn’t manage to post yesterday.

Sablee and marmalade
This months Daring Baker choice came from Jennifer of Chocolate Shavings. A dessert that she first made while she was at the Alain Ducasse Cooking School in Paris. It is a baked pate sablee, home-made marmalade, set gelatine cream and orange-caramel soaked orange segments and some more of the sauce on the side. It’s moulded upside down and turned out, I made it family style in one bid (8") cake tin as that suited how I was serving it best. Individuals moulds would be lovely too though.

Orange segment lined cake tin
It’s a dessert with numerous stages, but well worth it we thought, it was a gorgeous, creamy, fruity, treaty dessert. The gelatine set cream is one of the very best I’ve come across, a member of the Daring Bakers, Heidi (who doesn’t have a blog) did it with strawberries in heart shaped moulds, they were absolutely gerogeous! Will give that a go in the Summer-time, I just know it’d be delicious.

Ready for the set cream to be mae and the whole dessert assembled
With thanks to Jennifer for choosing a fabulous dessert. Recipe and blogroll here on the Daring Kitchen website.