Cooked by Gillian Bowler on RTÉ's 'The Restaurant'.


  • orange churros
  • 1 tblsp olive oil
  • 1 tsp salt
  • 500 ml water
  • 275 g strong flour
  • zest of 2 oranges
  • 1 tblsp ground cinnamon
  • 1 tblsp icing sugar
  • orange and cointreau jelly
  • 350 ml freshly squeezed orange juice
  • 250 g sugar
  • 250 ml cointreau
  • 4 leaves gelatine
  • 3 oranges
  • orange ice cream
  • 500 mls cream
  • 5 free range egg yolks
  • 75 g caster sugar
  • 2 tblsp good quality orange curd
  • 50 g good quality dark chocolate (melted)
  • orange and cointreau shot
  • 100 ml cointreau
  • 150 ml freshly squeezed orange juice
  • 50 ml water
  • 25 g sugar
  • 1 orange (peeled and segmented)


  • Orange Churros
  • Pre-heat the fryer to 170°C.
  • Put the oil, salt and water in a large pot and bring to the boil. Reduce the heat and add the flour, stirring all the time over the heat until it forms a ball of soft paste. Then remove from the heat and leave to cool.
  • Dust a plate with some flour. Put the paste into a piping bag and pipe out sausage shaped pastries onto the plate.
  • When ready to cook, put 4-5 churros into the oil for about 4-5 minutes until they are golden brown, turn a couple of times during frying to ensure even colouring. Then drain on some kitchen paper and leave to cool.
  • Sift the cinnamon and sugar together and dust the churros with them.
  • Orange and Cointreau Jelly
  • Put the orange juice and the sugar in a pot and bring to a gentle boil stirring until the sugar dissolves boil. Add the Cointreau and remove from the heat and leave to cool.
  • Soak the gelatine in a small bowl with some warm water. Leave for 2-3 minutes until it softens, then add to the orange mixture and whisk until the gelatine has dissolved completely.
  • Peel the oranges and remove the flesh segments from the orange. Place a couple of these segments in the bottom of each of the jelly moulds. Top up with the orange mixture. Place the jellies in a fridge to set for at least 4 hours, or preferably overnight.
  • Orange Ice Cream
  • Place the cream in a pot and bring to the boil. Whisk the egg yolks and sugar together until the mixture doubles in size and becomes pale and fluffy.
  • Pour the hot cream over the eggs whisking all the time, then sieve this mixture back into another pot and put on a medium heat for about 10 minutes, stirring constantly.
  • When the mixture coats the back of a spoon, remove from the heat and whisk in the orange curd. Leave to cool and then pour into an ice-cream machine and churn for 20 minutes until frozen.
  • Drizzle some melted chocolate in cone-shaped moulds and leave to set. Then fill with ice cream and chill in the freezer.
  • Orange and Cointreau Shot
  • Place the sugar and water in a pot and put on a medium heat, keep stirring until the sugar dissolves and then simmer the liquid for another 2 minutes.
  • Add the orange juice and simmer for another 2 minutes and then remove from the heat and leave to cool. Place in an ice-cream machine and churn until you have a smooth sorbet.
  • Place some Cointreau in a shot glass, add some orange juice and top up with a tablespoon of orange sorbet. Garnish with a segment of orange.
  • To serve, place one jelly on a plate along with a portion of ice cream, a churro and an orange and Cointreau shot.

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