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Old Amsterdam orange and cheese gratin

Old Amsterdam orange and cheese gratin


  • 2 oz. of chopped pistachio nuts
  • 5 oz. Of chilled mascarpone
  • 6 tablespoons of cold milk
  • 4 teaspoons of rum
  • 2 oz of icing sugar
  • 1 packet of vanilla sugar
  • 4 oranges
  • 4–6 tablespoons of brown sugar
  • 3.5 oz. Of Old Amsterdam
  • Pieces of orange as decoration
  • 1 vanilla pod (optional)


Preheat the oven at the grill setting or at the highest heat. Keep 1 tablespoon of pistachio nuts to the side and finely chop the rest in a blender or by hand. Mix the mascarpone with the milk, bring to taste with rum, icing sugar and vanilla sugar, and stir the finely chopped pistachio nuts into this mixture. Cut the oranges so thickly that no white skin remains. Cut the fruit into thin slices of about ½ inch. Lay them out in the shape of a rosette on ovenproof plates and sprinkle with a little brown sugar. Lay a couple of small slices of Old Amsterdam on top of the orange bits and bake in the oven until the cheese melts. Put the mascarpone sauce and the baked orange bits on a plate. Sprinkle with the remaining pistachio nuts. Decorate the plates with pieces of orange and/or vanilla pods.