Sinbad the Navigator - Orange Cardamom Shuttle

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead butter, egg yolks, flour, icing sugar and honey first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Grease the moulds (boat moulds 12 cm long, 5 cm wide) well and dust with flour. Then roll out the short pastry thinly on a floured work surface. Cut out 5 rectangles (5 x 7 cm), cut them in half diagonally and place them on a baking tray lined with baking paper

3. 3

   Knead the rest of the shortcrust pastry and roll out again thinly. Place the ramekins on top and cut out with a knife (1/2 cm wider and longer than the ramekin, approx. 13 cm long, 6 cm wide). Place in the moulds, press lightly, prick several times with a fork. Place the ramekins on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 17 minutes

4. 4

   Take out, let it cool down for about 5 minutes. Afterwards immediately turn out of the moulds. Let it cool down on a cake rack. Soak the gelatine in cold water. Stir 2 tbsp. of the orange juice with starch until smooth. Boil up the rest of the orange juice, sugar and cardamom. Remove the cardamom, stir in the starch and simmer for another 1 minute while stirring, put aside. Squeeze the gelatine, stir in and stir in the sour cream. Let cool down

5. 5

   Chop the chocolate coating and melt it over a warm water bath. Coat sails and boats with chocolate coating and allow to dry. Stir cream until smooth and fill the boats with it, chill. Dust the sails with cocoa before serving and place them in the cream with the narrow side down.

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
280 kcal

CARBS
38 g

FATS
12 g

PROTEINS
3 g