I propose today a fantastic recipe,
learned in the course “Sweet finger food” at the school “coquis” of Rome,
Chef Benedetto Patti, to whom I extend my thanks.
It is a wonderful panna cotta with orange caramel,
served with biscuits stresseul that give a crunchy tone to a sweet already perfect.

And now … LIGHT THE FIRES!

INGREDIENTS:

For the caramel:

- 250g of sugar

- 175g of orange juice

-5 g of orange zest

-1g of salt

For the panna cotta:

-800g of cream

-150g of whole milk

- 155g of sugar

-15g of gelatine

- 65g of 70 ° rum (optional)

A bourbon-vanilla

For streussel:

-150g of rice flour

-150g almond flour

150g icing sugar

150g of butter

-Cinnamon powder

-Salt

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

We begin to prepare the caramel:
start by filling in a saucepan a small amount of sugar,
as soon as it starts to become liquid,
We can always add more sugar in small amounts,
once out sugar we’re going to add the gram of salt and orange juice,
we will have the consistency of a caramel sauce

. For the panna cotta:

Pour the milk in a saucepan with 400g of cream and vanilla,
put on the fire, add the sugar, when it will boil
add the gelatin, which you have previously placed in ice water,
after it has been squeezed, at this point you can put the rest of the cream.

For streussel:

Mix the flour with the sugar icing,
add the cinnamon and cold butter cut into small cubes, work with the fingertips,
as if you were to make a crust,
must be large crumbs.
Line a baking sheet with parchment paper and bake at 160 degrees for about 15-20 minutes.

Using shorts pour the fudge sauce on the bottom,
add the panna cotta
let it rest in the fridge for at least 5 hours,
ready to serve the mettet streussel and orange zestand caramel sauce.

Et voila … a delight for the eyes and the palate!