Servings 6


  • For the orange salad
  • 4 large oranges
  • 100 g caster sugar
  • 2 oranges juiced
  • 1/2 tsp orange blossom water
  • Seeds from 1/2 pomegranate
  • 25 g shelled pistachios roughly chopped
  • 2-3 sprigs mint roughly chopped
  • For the orange creams
  • 1 orange, pared and juiced
  • 150 ml double cream
  • 75 g caster sugar
  • 1 vanilla pod split lengthways
  • 2 gelatine leaves
  • 400 g Greek yoghurt


  • Place the leaf gelatine in a bowl of cold water and leave to soak for about 5 minutes.
  • Place the cream in a saucepan with the sugar, vanilla pod,, orange rind and orange juice and heat gently for five minutes until the sugar has dissolved. Remove the rind and vanilla.
  • Squeeze the excess water from the softened gelatine and add to the cream mixture and whisk until dissolved but do not let the mixture boil. Remove from the heat and allow to cool for a few minutes.
  • In a large mixing bowl, whisk the yoghurt until smooth and add the cooked orange mixture to the yoghurt and whisk to combine.
  • Divide the mixture between six ramekins or small pots filling them to just below the rim. Cover and refrigerate for at least 3 hours.
  • For the orange salad, cut a thick slice off the top and bottom of each orange and put them upright on the chopping board. Using a sharp serrated knife, working from top to bottom, cut the peel away in strips, cutting all the pith away and leaving a neat barrel shape. Then cut each orange into slices.
  • To make the caramel, tip the sugar into a heavy bottomed saucepan and add 2 tbsp. of cold water and set over a low / medium heat to dissolve the sugar. Do not stir. Once the sugar has melted, raise the heat and bring the syrup to the boil and bubble until it becomes an amber colour, swirl the pan to ensure it cooks evenly but do not stir.
  • Meanwhile heat the the orange juice until just below boiling in a jug in the microwave or in a separate pan. Take the caramel off the heat and add the orange juice being careful to keep your hands away from the pan as the caramel is likely to spit. Return to the heat to melt any hardened caramel bring to the boil and simmer for 1 minute.
  • Remove from the heat and add the orange flower water, allow to cool for a few minutes then pour the caramel over the oranges and stir gently. Leave for 1 hour or so to let he flavours infuse. When ready to serve place on a platter and scatter over the pomegranate seeds, pistachios and mint and serve alongside the set orange creams.


The yoghurt creams can be ace a good 2 days in advance and kept covered and refrigerated and the orange salad can be made a day ahead adding the nuts, seeds and mint when serving. 
Different Greek Yoghurts can give slightly different flavours, try to go for a good quality, authentic thick creamy yoghurt like Fage.