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Orange Panna Cotta

ingredients for 4 people 210ml orange juice. zest of 1/2 orange. 80g sugar. 3 gelatin sheets. 150g cream cheese (Philadelphia). you'll also need: dark chocolate shavings. six orange slices (peeled to the flesh). ramekins or individual molds. parchment paper and hard plastic molding strips. preparation Start by soaking the gelatin sheets in very cold water. Cut a round of parchment paper to fit the base of each mold, then wrap a strip of plastic around the inside edge so it rises about two centimeters above the rim. If you don't have plastic strips handy, parchment paper works just fine for this. Warm the strained orange juice gently and dissolve the gelatin sheets in it — make sure you squeeze out the excess water first. Stir until completely dissolved, then mix in the sugar and grated orange zest. Once it's cooled down a bit, add the cream cheese and whisk until it's smooth and well combined. In a separate bowl, whip the cream until it holds firm peaks, then fold it ge...

Baked Custard Crescents



Ingredients

For the dough:

Makes 15-16 pastries
  • 300g all-purpose flour.
  • 120g warm water.
  • 30ml sweet anise liqueur.
  • 90g extra virgin olive oil.
  • 1/2 teaspoon salt.
  • 1/2 tablespoon sugar.
  • 5g dry yeast.

For the custard:

  • 300ml milk (or any plant-based milk like soy, oat, or almond).
  • 3 large egg yolks.
  • 90g sugar.
  • 30g cornstarch.

You'll also need:

  • 1 beaten egg for brushing.
  • Sugar for sprinkling.
  • Parchment paper.

 

Preparation

To make the custard: Heat the milk with the sugar over medium heat.
In a bowl, whisk together the egg yolks and cornstarch until completely smooth with no lumps. When the milk is just about to boil, scoop out a ladleful and stir it into the yolk mixture to temper it.
Pour this mixture back into the rest of the milk. Using a hand whisk, stir vigorously—this custard thickens fast and won't wait for you. Don't let it boil. As soon as it thickens, take it off the heat and keep whisking for another two minutes to get a silky-smooth custard.
Let it cool down, then tuck it into the fridge until you're ready to use it.
To make the dough: Knead all the dough ingredients together until you have a smooth ball.
Shape it into a ball and place it in a bowl lightly greased with olive oil. Cover with plastic wrap.
Let it rest somewhere warm for about an hour—it needs time to rise and come to life.
Preheat your oven to 180°C (350°F), with heat from both top and bottom.
After an hour, the dough should have puffed up nicely.
Turn it out onto your work surface and divide it into pieces weighing 25 to 30 grams each.
Roll each piece into a small ball, then flatten it slightly. Brush the entire edge with beaten egg.
Place a spoonful of custard in the center of each round.
 
Fold the crescents over to form half-moons, pressing the edges to seal them well.
Brush them with beaten egg, sprinkle with a bit of sugar, and arrange them on a baking tray lined with parchment paper.
 
Bake them for 20 to 25 minutes, or until the dough turns a lovely golden color.
Transfer them to a cooling rack and let them cool completely. Store them in the fridge until you're ready to serve.

Enjoy your treat!
 

 



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