Orange Cream – Crema all’arancia
This delicate cream goes well on Panettone Christmas cake. It is best prepared right before serving it.
Ingredients:
Grated zest from two untreated oranges
8 Tbsp fresh squeezed orange juice
4 Tbsp sugar
1 cup heavy cream
Instructions:
1. In a small pan mix the orange zest, orange juice and sugar over a low heat.
2. Mix constantly until the sugar melts in.
3. Remove from heat and let cool for 5 or 10 minutes.
4. While the orange sauce is cooling put the heavy cream in a bowl and mix with a hand mixer.
5. Continue mixing until fluffy.
6. Add a bit of the orange sauce to the cream and fold it in with a spoon. Continue like this until all the orange sauce is mixed into the cream.
Notes:
If you have a Panettone cut it from top to bottom making wedges. Lay the pieces of cake on their sides and add some cream. Serve immediately or refrigerate the Orange cream until you are ready to serve.
This cream is enough for 4 to 6 servings.
Make sure the oranges are untreated otherwise the zest may contain pesticides.
I recently signed up for your newsletter, love the recipes. There’s one recipe in particular that I’m looking for. It’s called Pasticciotti. It is a pastry, looks like a small pie with a cream, almost curd filling. Tastes like it has a sweet dough pastry for the top and bottom and the filling seems to have a citrus zest, maybe orange in it.
I would appreciate so much if you have a recipe for this, that you could email to me. I’ve been searching recipe books for years and cannot find it.
Thank you for your help.
Charlene
@Charlene: I’m sorry but I don’t have a recipe for pasticciotti. I found one recipe here that you might want to check.