Dessert
Orange panettone charlottine with white chocolate sauce and hazelnut crumbs
Ingredients
- 1/2 panettone
- 250 g juice of fresh oranges
- 50 g icing sugar
- Peel of 1/2 orange
- 20 g cornstarch
- 2 eggs
- 100 g mandarin liqueur diluted with 50 g water
- 150 g white chocolate
- 100 g fresh cream
- Hazelnut crumbs for decoration
Times
- Time: Fast
- Blast chilling time: 1 hour and 50 minutes
Features
- BLAST CHILLING
Difficulty
- Average
Proceeding
Prepare the cream. Place the orange zest in a saucepan with the powdered sugar and stir. Add the eggs and beat them lightly with the help of a whisk, add the starch, and stir, adding the orange juice in a trickle to prevent lumps from forming.
Cook over moderate heat and once ready put it in a container and cover it with foil, which must be placed in contact with the cream in order to prevent the formation of a skin. Cool it quickly in Fresco® using the rapid cooling function for 20 minutes.
Line single-portion molds with food-grade foil, cut circles of panettone with a pastry cutter and lay them on the base while using 1-cm slices to line the edges. Brush with diluted liqueur and compact the sides. Fill the molds with the cream and close with a disc of panettone always soaked in liqueur, press gently to make it adhere well and cover with the foil that is sticking out of the molds.
Place the charlottines thus formed in Fresco® for 90 minutes, using the quick-chill function.
Just before serving, melt the broken chocolate with the cream in a small saucepan and stir. Unmold the charlottines onto a plate. Veil with melted chocolate and decorate with hazelnut crumbs.
Cook over moderate heat and once ready put it in a container and cover it with foil, which must be placed in contact with the cream in order to prevent the formation of a skin. Cool it quickly in Fresco® using the rapid cooling function for 20 minutes.
Line single-portion molds with food-grade foil, cut circles of panettone with a pastry cutter and lay them on the base while using 1-cm slices to line the edges. Brush with diluted liqueur and compact the sides. Fill the molds with the cream and close with a disc of panettone always soaked in liqueur, press gently to make it adhere well and cover with the foil that is sticking out of the molds.
Place the charlottines thus formed in Fresco® for 90 minutes, using the quick-chill function.
Just before serving, melt the broken chocolate with the cream in a small saucepan and stir. Unmold the charlottines onto a plate. Veil with melted chocolate and decorate with hazelnut crumbs.
Tips
Once cooled, you can store charlottines in the refrigerator for up to 7 days. You can make them the week before Christmas, and serve them directly on December 25!