This orange carpaccio is such a simple but very classy looking dessert… And it is ready in 10 minutes! The perfect last-minute dessert…
Some dessert recipes like this orange carpaccio are sometimes too good to be true.
There’s very little cooking involved.
And that’s something that I like from time to time, especially when I have to prepare a full dinner for guests. This orange carpaccio is surprisingly cute! And it looks so much harder to make than it really is.
10 Minute Dessert
The hardest part is slicing the orange up.
I like the spiciness of the peppery syrup in combination with the zesty sweet flavor!
You can make it as hot as you like by adding as much pepper as you like! This cute dessert is ready in about 10 minutes…
Orange Carpaccio with Cilantro
I’ve made another version of this orange carpaccio a couple of weeks ago.
We had friends over for dinner who are used to eating very small and light portions. So no change that I was going to put a chocolate cake or a rice pie on the table for dessert. I was playing with the idea of making my all time favorite lemon panna cotta, just because I can always rely on it. It always works.
But then I decided to keep it even more simple. And make a no cook and no bake dessert.
What I did was slice the orange up, place it neatly onto plates. And then I put a lovely quenelle of pure mascarpone of top of it. Tiny sprinkle of pepper, and a couple of tiny Thai basil leaves to finish my dessert with.
And it was a huge success.
Do you love cooking with oranges?
Then also check out my carrot, vanilla and orange soup as well! Or how about my fennel and orange escabeche for pan seared duck?
Orange Carpaccio Recipe
This orange carpaccio is such a simple but very classy looking dessert... And it is ready in 10 minutes! The perfect last-minute dessert...
- 2 large oranges
- 1 tsp black peppercorns
- ⅓ cup water (80 ml)
- 2 oz caster sugar (55 g)
- ½ tsp lemon juice
- a handful fresh cilantro
- Cut off both ends of the oranges.
- Start removing the orange peel running your knife along the sides.
- Turn the orange upside down and remove any white membrane that is still attached to the orange. You should end up a immaculately clean orange.
- Carefully slice the cleaned orange into very thin slices. Divide the slices over cold plates and put them aside until needed.
- Crush the black peppercorns roughly under a teacup or using a meat mallet. Transfer them together with the water to a small saucepan and bring to a gentle boil over medium heat.
- When the water starts boiling stir in the caster sugar and a drop of lemon juice.
- Bring to a boil again and then turn the heat very low. Gently simmer the pepper syrup for 10 minutes until it starts to thicken lightly and turn a little dark. Stir regularly. Keep a close eye on the mixture. Don’t burn it!
Remove the syrup from the heat and immediately brush the orange slices with it. Then sprinkle the carpaccio with some fresh cilantro leaves. Sprinkle with extra freshly ground black pepper and serve.