Orange boats
Instructions
The doses are for 16 boats.
Put the almonds on a plaque and tostatele in a hot oven at 180 degrees for about 10 minutes.
Meanwhile grease and flour 16 stencils in the shape of a boat.
On the table (floured) roll out with a rolling pin the dough drawing a sheet with a thickness of about 2 mm.
and with it covered all the stencils, cut off the excess on the edge.
When the almonds in the mortar will be cold pestatele, reducing them to powder; setacciatele and ripestate crumbs.
Beat the whole egg with granulated sugar, a pinch of salt and the grated zest of an orange; as soon as you got a swollen and white add the powdered almonds, stirring with a wooden spoon.
Spread the mixture in the molds and spolverizzatelo with icing sugar dropped from sieved; place on a plate and place in the lower part of the oven already warm to 180 degrees, cooking the pastine for about 15 minutes.
Then remove from molds and raffreddare over a wire rack.
Cut cherries in half and the second orange slices.
then you will share in six segments.
Melt on low heat the gelatin and brush the surface of each garnished with snacks: two segments of Orange, half icing and a mint leaves, rubbing with the seal jelly (not the leaf).
Place the boat in a serving dish and serve with tea.
Ingredients and dosing for 4 persons
- 150 g of puff pastry
- 100 g of orange jelly
- 50 g of granulated sugar
- 30 g of peeled almonds
- 8 candied cherries
- 2 oranges
- 1 egg
- 1 tablespoon of icing sugar
- 16 leaves fresh mint
- Salt
- For stencils and table:
- Butter
- Flour