Orange Crème with Toasted Pannettoncino

1hr 30m
Preparation/cooking time: ca. 30m + Refrigerate: ca. 60m

For 4 people

Nutritional Information

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


  • 4 orange
  • 1 tsp. vanilla sugar
  • 2 tbsp. bitter orange marmelade
  • 3 leaves gelatine, immersed for approx. 5 mins in cold water, drained
  • 0.5 tbsp. Grand Marnier
  • 1.5 dl full cream
  • 1 panettoncino (mini panettone sweet bread) (approx. 80 g), cut lengthways into 5-mm-thick slices

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  • Dice 1 orange and divide into glasses. Press 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. Boil the remainder, then remove the pan from the heat. Stir the gelatine into the hot mixture, strain. Stir in the Grand Marnier, pour the mixture into glasses, leave to cool. Cover and leave in the refrigerator for approx. 1 hour until just set.
  • Thoroughly combine the jam with the chilled liquid. Pour in the cream, beat until frothy then divide into the glasses.
  • Spread the Panettoncino slices on an oven 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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