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A a dessert of stunning appearance. If you’re not a fan of star anise, make plain caramel. This is such advice that gets on the chef’s nerves, but the taste will be better if you bring the caramel almost to the edge of the baking. It gives a wonderful bitterness.
Hours
Preparation time: 25 minutes, plus cooling overnight
Cooking time: 1 hour, plus cooling time
Serve
six
Ingridients
For oranges
- 225 g granulated sugar
- 1 star anise
- 8 bloody oranges
For Pauls
- 90 g peeled pistachios
- 3 large egg whites
- 175 g of sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornmeal
- 200 ml of double cream
- 200 g of yogurt
- ½ teaspoons of vanilla extract
- 1½ tablespoons powdered sugar or to taste
Method
- To make the caramel, put the sugar, star anise and 175ml of water in a medium sized pan (you need space as the sugar syrup really does form bubbles). Melt the sugar over low heat. Once dissolved, increase the heat and cook the mixture until a degree of caramel is reached. It must smell like roasted and nutty and change the color of oloroso sherry.
- When this happens, add 75 ml of water and withdraw (sugar will spit). Stir until the mixture is smooth. Pour into a jug and allow to cool completely. If it is too thick when it cools, add a little water. You will put oranges in it, diluting them a bit, but not much.
- Cut each orange at the bottom and top so that they sit flat. Using a sharp knife, remove the rind and core into strips, cut from top to bottom and circle each orange. Cut the meat into slices. If any are less than perfect, set them aside (you can eat them, but the pudding slices should be neat).
- Put the slices in a bowl and pour cold caramel over them (anise can be left in the syrup or removed). Cover and refrigerate overnight.
- To prepare the pavls, preheat the oven to 180C / 170C fan / gas mark 4. Chop the pistachios in a food processor with a pulse button – you want coarsely chopped nuts and a little more finely ground. Set aside a few nuts to sprinkle over the pudding later.
- Draw six 7 cm circles on a piece of baking parchment and place them on a very large baking sheet or two sheets if they are smaller.
- In a clean bowl, beat the egg whites on low speed until they are hard. Stir on high speed, add sugar per tablespoon at a time until you get a hard shiny mass. Stir in nuts, vinegar and cornflour. With a large spoon, place the meringue on each circle. Give each a little height with a slight drop in the middle.
- Place the meringue in the oven and reduce the temperature to 150C / 140C fan / gas mark 2. Bake for 30 minutes, then turn off the oven and leave the meringue there for another half hour. Allow to cool.
- Carefully lift each off the parchment. Whip the cream until it retains its shape. Combine this with the yogurt and add the vanilla and then the powdered sugar to taste (remember the meringue is sweet and so is the caramel).
- Place the meringue on dessert plates or wide flat soup plates. Add a tablespoon of the cream mixture to each and then use a spoon to apply a few slices of orange in the caramel. Sprinkle on a few pistachios and serve.
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