From chef Michael Knight, Dornbirn
(Photo: Frigesch Lampelmayer ©)
The orange sauce is excellent in combination with the dessert panna cotta with rosemary "which we on 16 had presented November 2009.
fillets of 3 oranges juice of 3 oranges
3 tablespoons brown sugar 2 pieces star anise
1 vanilla bean 1 / 2 cinnamon stick 1 small bay leaf
1 pinch
pudding mix 1 shot orange liqueur "Grand Manner"
1 tablespoon orange zest (blanched, then boil in water) for decorating
first Orange juice with sugar and spices cook something.
second 15 minutes pull and strain through a fine sieve.
third Bring to a boil and with a little custard powder angerührtem tie - let simmer about 2 minutes to boil the starch can.
4th Pour over orange slices and season with some orange liqueur Grand Marnier.
5th Allow to cool and pull through.
As I said, this orange sauce fits excellently with the panna cotta dessert we a few weeks ago presented were: The Pour a spoonful of orange stew on the filled jars in panna cotta. Have fun!
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