From the outside it seems only a cake already discarded ... just dressed up, just to make it look not too shabby, after opening more than one ooooohhh tears of admiration, because the total surprise is no indicator what lies within
need to empty the panettone a circular container that contains almost upside down to size and a little patience, I opened the bottom of the first with a straight cut to make the walls then I carefully removed the cap that will be the cover, I emptied out very carefully about leaving a finger of all around cake, soaked with water just sugar and Grand Marnier, not too much, otherwise the structure does not hold.
Inside, of course, the Bavarian Orange:
150 g sugar, 4 egg
,
3 oranges,
15 g gelatin, 500 g fresh cream
,
a cake, preferably from 750 g
1 / 2 cup Grand Marnier.
squeeze 3 oranges, filter the juice and put it in a pan to heat.
Whip the egg yolks with sugar until you have a swollen and foamy cream, then pour in the hot orange juice. Put on fire and flame and cook until the sweet cream velero
the spoon. Meanwhile soak the gelatine, when the cream is cooked, squeeze it well and add it to the mixture, stirring well because it dissolves completely.
Put the cream to cool, stirring occasionally because it does not congeal.
When everything is cold, whip the cream to the cream and fold gently.
panettone filled with cream excavated, if you use a 1 kg panettone, as one of the photo you add in the cream of pieces of cake, otherwise it fills the cavity, if the cake is that there is not 750 g need.
Replace the stopper and leave upside down in its container in the refrigerator for at least 6 hours, after which you can place it on a platter and garnish as desired.
0 comments:
Post a Comment