Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Orange crème
To fill
Panettoncino
How it's done
Orange crème
Dice 1 orange and divide into glasses. Squeeze the juice from the remaining oranges (yields approx. 250 ml juice).
Combine the orange juice, jam and vanilla sugar in a small pan. Transfer 3 tbsp to a bowl, cover and chill.
Place the sheets of gelatine in cold water for approx. 5 mins. Bring the remaining liquid to the boil, remove the pan from the heat. Drain the gelatine and stir into the hot mixture.
Strain the mixture. Stir in the Grand Marnier.
To fill
Pour the mixture into the glasses and leave to cool. Cover and leave in the fridge for approx. 1 hr. until just set.
Combine the jam with the chilled liquid and mix well. Pour in the cream, beat until frothy then divide into the glasses.
Panettoncino
Arrange the panettoncino slices on a baking tray lined with baking paper.
Toast for approx. 5 mins. in the centre of an oven preheated to 200°C. Serve the toasted panettoncino with the orange crème.
How-tos
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