Orange and Ginger Stacks 1-NM

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If blood orange is available, use it it makes a beautiful ruby red curd. Purchased candied orange peel makes a lovely addition to the plate if you can find it. This recipe makes more cookies than you will need for this dessert, but they will keep in a cookie tin for 2 weeks. The Coconut Ginger Gelée is a garnish around the plate and gives a hint of Indian flavour in the background.


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Ingredients

  • ORANGE CURD
  • 1 cup (250 mL) orange juice
  • 1 cup (250 mL) granulated sugar
  • 2/3 cup (150 mL) unsalted butter, cut in pieces
  • 2 tbsp (25 mL) grated orange rind
  • 2 tbsp (25 mL) lemon juice
  • 6 large eggs, well beaten
  • 1/4 cup (50 mL) finely chopped candied ginger
  • COOKIE
  • 13/4 cups (425 mL) all-purpose flour
  • 1/4 cup (50 mL) cornstarch
  • 1/2 tsp (2 mL) kosher salt
  • 1 cup (250 mL) unsalted butter, softened
  • 3/4 cup (175 mL) icing sugar

Preparation

Step 1

Place orange juice in a heavy-bottom pot over medium-high heat and bring to a boil. Boil for 3 minutes or until reduced to 1/4 cup (50 mL). Let cool slightly. Add granulated sugar, butter, orange rind, lemon juice and eggs and whisk to combine. Whisk constantly over low heat for 8 to 10 minutes or until mixture is thick and coats the back of a spoon. Do not let the mixture boil or it will curdle.

2 Strain mixture into a bowl and stir in candied ginger. Place plastic wrap over the surface of the mixture to prevent a skin forming, and refrigerate until cold and thick.

3 Preheat oven to 350[°F (180°C).

4 Combine flour, cornstarch and salt in a bowl. Combine butter and icing sugar in a separate large bowl and cream together until smooth. Gradually beat in flour mixture.

5 Place dough on a lightly floured surface and roll to between ⅛ to 1/4 inch (3 to 5 mm) thick. Use a 3 inch (8 cm) round cookie cutter to cut out circles of dough, gathering and rerolling scraps as needed. Place rounds of dough on a parchment-lined baking sheet and chill for 10 minutes or until firm. Bake cookies for 9 to 11 minutes, or until they are creamy coloured and firm to the touch. Let cool on wire racks.

6 Pile 3 tbsp (45 mL) of orange curd on each of 6 cookies. Place another cookie on top of the curd. Serve with Coconut Ginger Gelée.




Serves 6

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