Edit ModuleShow Tags
Edit ModuleShow Tags

A Light Bite

Orange “creamsicles” make a tasty winter treat.

When Sausalito’s Emily Luchetti, pastry chef for both Waterbar and Farallon Restaurant in San Francisco, graduated from college, she took a cooking position while looking for a career. What she didn’t realize at the time was how close she came to finding her ultimate job. “After working on the culinary side for seven years, I switched to baking,” she says. “A half hour in the kitchen and I knew I was where I was supposed to be.” Why creamsicles? “People think there isn’t much seasonal produce in the winter, but there really is. When writing dessert menus in winter I want to make sure there is some color and brightness of flavor. Citrus does that. These sun-filled treats contrast with the weather and make us feel better.”

Blood Orange–Vanilla “Creamsicle”

Serves 6

For the blood orange sorbet (or use
2 3/4 cups blood orange juice, strained (about 12 blood oranges)
1 cup sugar
2 3/4 teaspoons freshly squeezed lemon juice
Large pinch of kosher salt

For the vanilla custard:
1 vanilla bean, split lengthwise with seeds scraped out
2 1/2 cups heavy (whipping) cream
1 cup milk
1/2 cup sugar
2 1/4 teaspoons plain gelatin
2 tablespoons water
3 blood oranges, peeled and segmented

To make the sorbet:
1 In a large bowl, combine the blood orange juice, sugar, lemon juice and salt. Stir until the sugar dissolves. 2 Refrigerate for at least two hours or up to overnight. 3 Churn in an ice cream machine according to the manufacturer’s instructions. 4 Freeze until the dessert can be scooped, about two hours, depending on your freezer.

To make the vanilla custard:
1 Combine the vanilla bean, seeds, cream, milk and sugar in a medium saucepan. 2 Heat on medium, stirring occasionally, until almost simmering. 3 Turn off the heat and cover the pan, letting the vanilla bean steep in the liquid for 10 minutes. 4 Stir together the gelatin and the water in a small bowl; let stand for five minutes. 5 Strain the cream mixture into a bowl, discarding the vanilla bean. Stir the gelatin mixture into the cream with a heat-resistant plastic or wooden spatula. 6 Let the liquid cool to warm, stirring occasionally, about 10 minutes. (Stirring prevents the gelatin from sinking to the bottom of the hot liquid.) 7 Pour the vanilla custard into six ramekins. 8 Refrigerate until set, at least four hours. (Note: The creams may be made up to two days ahead. Once firm, cover with plastic wrap and refrigerate.)

To serve:
1 Unmold by dipping the bottom of the ramekins in a bowl of very hot water. 2 Run a knife around the inside edge of each cream and invert onto a plate. 3 Arrange the orange segments around the creams. 4 Place a scoop or quenelle of sorbet on top of the custard, and serve immediately.

Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Add your comment:
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Promotions & Sweepstakes

Private Ocean Sweepstakes

Win a Solage gift card to stay, dine, and relax at Solage Calistoga Hotel.
Edit ModuleShow Tags

Sponsored Blogs

City Spotlight: Fairfax [sponsored]

Discover the unique charm of Fairfax.

The Ultimate Waterfront Living [sponsored]

The perfect waterfront living at a fraction of the cost.

Seasonal Salmon Recipe [sponsored]

A recipe straight from the talented chefs at Scoma’s Sausalito.
Edit ModuleShow Tags
Edit ModuleShow Tags

Mill Valley Film Festival

MVFF Music Heats Up

Here's some musical performances you won't want to miss. Leela has the details.

Marin Centric Films at the 39th Mill Valley Festival

Check out these fourteen films that relate to Marin.

Coming Soon

Special features and programs not to be missed.

High Wattage

There's no shortage of stars lighting up the red carpet at the Mill Valley Film Festival.

Blye Pagon Faust

The Belvedere-based producer scored Oscar gold with Spotlight.

Breaking the Code

A festivalgoer’s guide to whatever it is those people onstage are saying.

The Next Great Film

MVFF’s Mark Fishkin and Zoë Elton discuss the festivals they frequent each year.

Local Hitchcock

The Master of Suspense came to the North Bay to make some of his greatest movies.

Some Sexual Content

Director Catherine Hardwicke on the naked realities of putting sex and nudity on screen.

Festival Tips

How to navigate MVFF films, parties and events like a pro.

The Way We Watched

Some historic North Bay cinemas are still going strong.
Edit ModuleShow Tags