High Brix Orange Cream Sphere

By @foodhub.andrew

  • Prep Time: 1 day
  • Cook Time: 30 minutes

Number of servings

Orange Gel Filling Ingredients

  • 4 Sunkist® High Brix oranges
  • 2% Agar-Agar to the total weight of strained orange juice

Whipped White Chocolate Ganache Ingredients

  • 100g white chocolate
  • 160g heavy cream (divided in half)
  • 2g gelatin (hydrated in water)
  • 1/2 vanilla bean (optional)

Chocolate Shell Ingredients

  • 100g white chocolate
  • 100g cocoa butter
  • Oil-soluble food dye

Orange Gel Filling

Directions

  1. Juice 2 oranges using your preferred method, then strain to remove pulp and fiber. Measure the weight of the strained juice.
  2. Pour the orange juice into a small saucepan and sprinkle in agar‑agar at 2% of the total juice weight.
  3. While whisking vigorously, bring the mixture to a boil and continue boiling for at least 1 minute to fully activate the agar.
  4. Pour the mixture onto a tray and refrigerate until completely set.
  5. Cut the set orange gel into small cubes and transfer to a tall container.
  6. Blend with an immersion blender until smooth. Set aside.
  7. Segment the remaining 2 oranges and cut the segments into small cubes.
  8. Mix the orange segments with the orange gel. Divide half of the mixture into 4 cm half‑sphere molds and freeze.
  9. Divide the remaining orange gel and segment mixture into the molds.
  10. Unmold the frozen half‑spheres and place them on top of the freshly filled molds.
  11. Freeze overnight until fully set.

Whipped White Chocolate Ganache

Directions

  1. Chop the white chocolate and place it into a tall container.
  2. Heat 80 g of heavy cream with the hydrated gelatin and vanilla bean until boiling.
  3. Remove the vanilla pod and pour the hot cream over the white chocolate.
  4. Blend with an immersion blender until smooth.
  5. Add the remaining 80 g of cold heavy cream and continue blending until fully combined.
  6. Cover and refrigerate overnight.
  7. Before use, whip the ganache to stiff peaks for piping.

Chocolate Shell

Directions

  1. Chop the white chocolate and place it into a tall container.
  2. Gently melt the cocoa butter over low heat and pour it into the white chocolate.
  3. Add oil‑soluble food coloring as desired.
  4. Blend with an immersion blender until smooth.
  5. Keep the mixture slightly warm until ready to use.

Assembly

Directions

  1. Pipe the whipped white chocolate ganache into 6 cm sphere molds, sandwiching an orange gel sphere in the center.
  2. Freeze overnight until firm.
  3. Unmold and gently smooth the seams by hand. Use a small paring knife to create indented details (hold the spheres with a clean towel to slow melting).
  4. Insert two skewers into the bottom of each sphere and dip into the cocoa butter mixture.
  5. Once the coating has set, remove and set aside.
  6. (Optional) Use a stiff brush with additional cocoa butter to create texture, then lightly brush with honey for shine. Decorate as desired.
  7. Allow the finished “oranges” to defrost for 4 hours in the refrigerator, or about 1 hour at room temperature before serving.

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