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Ingredients
Oranges in caramel syrup
- 4 blood oranges, room temperature (see Tips)
- 120 g freshly squeezed blood orange juice (approx. 2 oranges)
- 250 g white sugar
- 1070 g water
- 20 g glucose syrup
- 50 g white vinegar
Sabayon
- 80 g white sugar
- 6 egg yolks (see Tips)
- 60 g dry white wine
- Nutrition
- per 1 portion
- Calories
- 2128.5 kJ / 506.8 kcal
- Protein
- 6.5 g
- Carbohydrates
- 105.3 g
- Fat
- 7.6 g
- Saturated Fat
- 2.3 g
- Fibre
- 5.4 g
- Sodium
- 27.3 mg
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