Tortellini with Orange Cream
Tortellini with orange cream is a recipe featuring fresh ingredients from the Tortellini category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 100 g sugar
- 1 pinch salt
- 1 egg
- 200 g butter
- soft butter (for the molds)
- Flour (for the molds)
- flour (for working)
- dried legumes (for blind baking)
- 1 untreated orange
- 100 g butter
- 4 eggs
- 50 g lavender honey
- 150 g sugar
- 1 tbsp Cornstarch
- 40 g brown sugar (for dusting)
- 2 oranges
- 50 g chopped almond kernels
- 50 g sugar
Instructions
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1.
Mix the flour with the sugar and salt. Sprinkle on a work surface and make a well in the center. Crack the egg into it. Cut the butter into pieces and spread around the edge of the flour. With a large knife, crumble all ingredients together. Then quickly knead by hand into a smooth dough. If needed, add a little cold water or more flour. Shape into a ball, wrap in cling film, and chill in the refrigerator for about 1 hour.
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2.
Preheat the oven to 180°C fan. Grease the molds with soft butter and dust with flour.
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3.
Roll out the dough on a floured surface, cut circles of 12–14 cm diameter, and line the tortellini molds (about 10 cm) with them. Prick the bottom several times with a fork, cover with parchment and dried legumes, and bake in the preheated oven for 12–15 minutes until golden brown. Remove, let cool briefly, carefully take out of the molds, and set aside to cool.
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4.
For the cream, wash the orange hot, pat dry, and grate the zest. Squeeze the juice and combine both in a small pot with butter over heat. Beat the eggs in a bowl with honey, sugar, and cornstarch, then stir into the orange butter mixture while whisking. Continue whisking until it thickens, strain through a sieve, and let cool with occasional stirring. Fill the tortellini with the cream and chill in the refrigerator for at least 1 hour to set completely.
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5.
To garnish, peel the oranges with a knife so no white pith remains. Remove the fillets between the peels with a knife. Toast the almonds in a non-stick pan without fat until golden yellow. Sprinkle with sugar and caramelize. Take from the pan and cool. Then finely chop the brittle.
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6.
Serve by placing the little cakes on top of the orange fillets and sprinkling with the brittle.
