Orange - the tastiest of colours. These scrumptious desserts were 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:

  1. Pre-heat the fryer to 170°C.
  2. 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.
  3. Dust a plate with some flour. Put the paste into a piping bag and pipe out sausage shaped pastries onto the plate.
  4. 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.
  5. Sift the cinnamon and sugar together and dust the churros with them.
  6. Orange and Cointreau Jelly
  7. 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.
  8. 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.
  9. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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.
  4. To serve, place one jelly on a plate along with a portion of ice cream, a churro and an orange and Cointreau shot.

This recipe is courtesy of Gillian Bowler from her time on The Restaurant.