Welcome to Irinox Home - a business unit of Irinox - www.irinox.com

Easter dove soup


  • 200 gr of dove
  • 2 oranges
  • 130 gr of sugar
  • 150 ml orange or limoncello liqueur
  • 4 yolks
  • Juice of 1 orange
  • 30 gr of butter
  • 100 ml of whipped cream
Easter dove soup


  • Easter dove soup


  • Average


Slice the oranges thinly, place them on the plate lined with parchment paper, sprinkle with 50 gr of sugar and 75 ml of orange liqueur. Put them under the grill hot until they are caramelized (about 15-20 minutes).

Cut the dove into slices and dip them in the remaining orange liqueur. Work the egg yolks with the remaining sugar in a bowl, put it in a bain-marie and, whisking with a whisk, add 4 tablespoons of orange juice and cook the cream until it leaves the spoon.

Remove from the heat, add the butter and cool in the blast chiller with the function of blast chilling for about fifty minutes. Once cold, incorporate the whipped cream. Alternate in 4 glasses the slices of dove in layers of cream and finish with caramelized oranges.


Thanks to the blast chiller's blast chilling function, you can store the cream for up to a week in the refrigerator.