I mentioned before that I was making Orange Float along with the Chicken Hash. Orange Float is a seemingly simple dessert but there are blips that seem to make this test a bit bumpier than other recipes so far.
The principle seems straightforward– cut oranges covered with a thick lemon-sugar sauce and topped by a meringue. The meringue has been easy to prepare although toasted for modern cooking standards. Two attempts on the oranges shows that supreming (cutting off pith and membranes) was better than the original slices I tried. The taste was far better in combination with the meringue and the sauce.
The sauce, however, appears to be a bit of a puzzle. The fact that a lot of cornstarch is to be added suggests a thick sauce but twice the sauce has cooled off to a thin syrupy liquid. On the first attempt I tried to follow what was asked, adding the corn starch, mixed with some of the hot liquid, into the sugar water and boiling the fifteen minutes. Result… a whole lot of thin liquid that tasted lemony sweet and quite nice but seems too much for the amount of oranges. On the second attempt, I mix the cornstarch with some liquid held back from the lemon, sugar, water mixture adding it when it comes to a boil. It seems thickened but, following the directions, I let it boil the fifteen minutes. Again the result, when cooled, is thin and syrupy, only slightly thicker than the last try. Frustrated, I think that maybe I’ll take the same liquid, make a corn starch slurry, add it to the cold sauce and let it heat up gradually, stirring all the time. Oh, I got it thickened up all right but despite the lower heat and the constant stirring, the liquid began to burn on the bottom. I found that more upsetting than the thin liquid.
I will pursue on because, having eaten the result of the first try, it is a VERY nice summer dessert.