Brown sugar gelato with caramelised blood oranges

“Liz Cincotta meets a woman whose love affairs with food and Italy fills the pages of several books.”

For the gelato

10 large egg yolks
3/4 cup dark brown sugar
8 whole cloves, lightly bruised
2 cups heavy cream
2 cups whole milk
1/2 cup extra-virgin olive oil

For the oranges

8-10 seedless oranges or 10-12 blood oranges
4 tbsp sweet butter
1/2 cup sugar

Author: Liz Cincotta Source: The Age Tuesday October 30, 2007 Italian, 45 mins plus, Contemporary, Dessert

Extra virgin olive oil lightens the texture of the gelato and exalts the flavours. This recipes is from An Umbrian Love Story by Marlena de Blasi, and is available at bookshops now. Allen & Unwin, $29.95.

Method

For the gelato

Whisk the yolks and sugar in a large bowl.

Combine the cloves, cream and milk in a heavy saucepan and, over a medium heat, approach the boil. Strain.

Whisking constantly, drizzle the hot cream into the yolks. Return mixture to the saucepan and, over a low heat, stir with a wooden spoon until the custard thickens enough to coat the back of a metal spoon - about 8 minutes.

Transfer the custard to a clean bowl and allow to cool for several hours. Stir the custard and then whisk in the olive oil, incorporating it thoroughly. Freeze the custard in a gelato maker.

For the oranges

Peel the oranges and remove the white pith. Horizontally, cut the oranges in thirds or fourths, depending upon their size, (pieces must be sturdy to withstand the hot caramel).

In a heavy pan, large enough to accommodate the oranges, melt the butter over a low heat. Add the sugar and stir constantly until it turns a very dark brown.

Carefully add the oranges and coat them in the sauce. The coolness of the fruit may cause the caramel to seize, but it will melt again.

Transfer the caramelised orange to a baking sheet and cover lightly with plastic wrap. Set aside in a cool place, but not the fridge. This can be done up to 24 hours before serving.

Preheat the griller. Ten minutes before serving, place the baking sheet with the caramelised oranges 10cm below the heat until the edges begin to colour and the caramel begins to melt. No need to turn them.