Orange crème with toasted panettoncino

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 317 Kcal, 5g Protein, 35g Carbohydrates, 16g Fat


  • Orange crème
  • 4 orange
  • 3 tbsp bitter orange marmalade
  • 1 tsp vanilla sugar
  • 3 leaves gelatine
  • 0.5 tbsp Grand Marnier
  • 2 tbsp bitter orange marmalade
  • 1.5 dl full cream
  • Panettoncino
  • 1 panettoncino

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  • 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.

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