Caramel Orange Dessert

For the caramel orange dessert, first prepare the caramel pudding.

For the caramel pudding, place sugar in a stainless steel saucepan and caramelize over medium heat until golden. Remove the saucepan from the heat, add 300 ml of the milk to the saucepan (be careful, it may splatter!) and bring the milk to a boil, stirring until the caramel has dissolved.

Then remove the pot from the stove. Mix the cornstarch with the remaining milk (100 ml), then add to the caramel milk. Return the saucepan to the stove and, while stirring, bring the mixture to a boil. Allow the caramel pudding to cool while stirring.

Meanwhile, for the orange compote, peel and fillet the oranges, setting aside 4 fillets. Cut the remaining fillets into pieces, weigh 175 g, put them into a sieve and collect the juice, measure out 100 ml. Mix the juice with cornstarch in a saucepan, bring to a boil over medium heat while stirring, and fold in the orange pieces.

Place one Choco Caramel cookie in each of 4 preserving jars (250 ml capacity each), chocolate side up. Spread the orange compote on top. Cut the remaining cookies in half, setting aside 4 halves. Cut the remaining Choco Caramel cookies in half again, spread over the orange compote and place the glasses in the refrigerator for 30 minutes.

Whip the whipped cream until stiff, leaving a 1 tablespoon, fold into the cooled caramel custard and divide the mixture among the preserving jars.

The caramel orange dessert

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