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Cool cake in pan 5 minutes, then turn
it out onto a rack. Using a brush,
apply the lemon-orange juice all over
the hot cake until it is well drenched
(use up as much of the juice as
possible, do not forget the base).
Then let it cool.
For the glaze, combine
powdered sugar with several splashes of
lemon juice and spread it over the top of the
cooled cake.
Currant-orange jelly (4 servings)
Soak
6 sheets white
gelatine in plenty of cold water according to
the package instructions.
Wash and stem
250 g currants. Set aside 4 fine bunches for the
decoration.
Using the Solis Citrus Press Pro,
squeeze enough oranges for
5 dl orange juice. Warm up 5 tablespoons of the juice
in a small pot (take care not to let it
boil!). Drain and squeeze the gelatine
sheets out well and dissolve in warm
orange juice, then add to the
Recipes for Citrus press instruction manual
Savory delights
Tomato-orange-soup
Wash
2 oranges, set aside several strands of zest for
decoration, and squeeze using the
Solis Citrus Press Pro.
Peel and finely chop
1 onion and sauté lightly in
some butter. Press
1 clove of garlic into the pan.Add
2 tblsp tomato paste and sauté briefly with the onion and
garlic.
Add
1.5 dl dry white
wine and
5 dl pureed
tomatoes (passata di pomodoro) as well as
the orange juice. Season with
salt, pepper and
a little sugar to taste. Cut
basil leaves into thin stripes. Add several to the
pan and cook briefly.
Whisk in several tablespoons of
sour cream to taste.
Pour soup into soup bowls
and garnish with fresh basil stripes
and strands of orange zest.
Sweet temptations
Southern Italian lemon cake
In a bowl, cream
200 g soft butter. Add
200 g sugar and
1 packet vanilla
sugar.
Beat in
4 eggs, one at a time, and add
2 tsp grated lemon and blend.
zest
Combine
300 g flour with
75 g Maizena
(corn starch) and
1
⁄
2
packet baking
powder and add to the butter mixture
alternatively with
2–3 tblsp milk.
Pour batter into a buttered cake pan
and spread evenly with a spatula.
Bake in a preheated oven at 180°C
for approximately 60 minutes.
Squeeze
1 lemon and
3–4 oranges using the Solis Citrus Press Pro. Mix
the two juices together.
remaining juice.
Place
2–3 tblsp currants into each one of four tall desert bowls,
pour some orange juice over the
berries and let set in the refrigerator
for 15 minutes. When the contents
has thickened, add the remaining
orange juice and let set for at least
another 1
1
⁄
2
hours in the refrigerator.
Press the remaining currants through
a fine-meshed sieve and
combine the puree with
2 tblsp sugar. Whip
1.25 dl cream and brush onto the now set jelly.
Add some currant puree to each
bowl and using a wooden toothpick
or similar, carefully blend with the
whipped cream so as to create a
marbled effect.
Coat the currant bunches previously
set aside with sugar and place on
the cream for decoration. Serve
immediately.
Pear salad with shrimps in lime froth
Halve, peel and core
2 pears and cut them into wedges.
Squeeze
2 limes using the Solis Citrus Press Pro.
Mix
200 g yoghurt and
some salt, sugar in with the lime juice. Stiffly beat
1 egg white and carefully fold it into the yoghurt
mixture.
Wash
1
⁄
2
head lollo salad and divide the leaves among
4 plates.
Place the pear wedges on the salad
and sprinkle with lime froth. Add
200 g shrimps and garnish each plate with
1 lime slice and several
chervil leaves.
Recipes for Citrus press instruction manual
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