It’s orange season and my dear mother who lives in Naples, Florida recently sent me half a bushel of juice oranges to keep me healthy through the New York winter (which has ironically turned out to be one of the mildest in history). They were actually not oranges, to be
technical, but Honeybell Tangelos, which yield the sweetest, most delicious nectar I’ve ever tasted. Unfortunately, their season is a short one, so I’ll have to wait till for next year’s crop to enjoy them again. In the meantime, I’ve also been indulging in Moro blood
oranges from my local supermarket. The Moro is a colorful orange, with a red blushed rind and a deep red flesh. The flavor is sweet, with subtle raspberry undertones. I love to use them in a variety of desserts, including this pretty mousse, which I paired with a Ginger-
Orange Shortbread. It’s basically an orange curd fortified with a bit of gelatin, cooled, and then blended with softly whipped cream. Topped off with a dollop of sweetened whipped cream, it makes a fresh, delightful dessert that conjures up images of palm trees swaying against a backdrop of dazzling Florida sunshine.
