Pichtogalo Chanion with orange sauce

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1. Chocolate sauce:

Ingredients
125 ml milk chocolate
70 gr thin orange slices (sugar glazed)
30 gr chocolate cookies
Preparation
Melt the milk chocolate, add the orange slices and the cookies and cook together. Spread the mixture thinly (0.5 cm) on rice paper and cut into shapes before it has cooled and set.

2. Cream cheese:

Ingredients
First mixture:
100 ml crème fraîche
70 gr honey

Second mixture
8 gr gelatine leaves
30 ml Grand Marnier

Third mixture:
160 gr Feta, soft (desalted)
130 gr Pichtogalo Chanion

Preparation
Warm the first mixture. Place the gelatine leaves in cold water. Strain the gelatine leaves once soft. Take the first mixture off the heat and put the gelatine leaves into it. Mix until the gelatine has melted, and let it cool down. Beat the Feta with the Pichtogalo Chanion and add to the first mixture. Pour in the Grand Marnier and mix.

3. Orange coulis

Ingredients
First mixture
100 ml orange juice
10 gr sugar

Second mixture
5 gr gelatine leaves
15 ml Grand Marnier

Preparation
Boil the first mixture. Put the gelatine leaves in cold water until they soften up. Once the mixture has boiled, add the drained gelatine leaves and then the Grand Marnier, and mix until the gelatine has melted.

4. Orange sauce

Ingredients
First mixture
100 ml orange juice
100 ml water
30 gr sugar
25 gr thin glazed orange slices, finely chopped

Second mixture
20 ml Grand Marnier

Preparation
Boil the first mixture until it caramelizes and then pour the Grand Marnier; flame it.

Presentation

Take a circular spring-form; place on an oven some rice paper and spread the chocolate base. Before the chocolate base cools down, cut it with the spring-form and place it in the fridge to cool.

Take a rectangular spring-form, line it with cling film and pour the orange coulis. Place the spring-form in the freezer .

Place the chocolate base in the circular spring form and pour half of the cream cheese mixture in the centre of the spring-form. Place on top the frozen orange coulis and add the remaining cream cheese mixture. Place in the fridge to cool.

After cooling, take it off the spring-form and place on a plate. Garnish with the orange sauce and decorative caramel and chocolate.

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