Crispy orange cannoli

Mix the sugar with the butter and make a smooth cream, incorporate the flour and mix well finally pour in the orange juice and stir, let rest in the refrigerator. Once set create 4 balls of 50 g each and lay them on baking paper well separated, bake in a traditional fan assited mode at 180° for about 12 minutes.

Immediately remove the pan and lay the still-warm waffles on a cylindrical rolling pin-type utensil; then let them cool.

Chantilly cream

Separate the yolks from the egg whites where with these we will create the meringues, add the sugar and mix, pour 120 ml of fresh cream and add the vanilla seeds, bake in microwave mode at 300w for 4 minutes take out the bowl and stir, put the bowl back in the oven and repeat 4 times until you get a smooth and compact cream. Soak the gelatin in cold water for 5 minutes, squeeze it out and add it to the cream while still hot and mix.

Let it chill in the refrigerator for 30 minutes; meanwhile, whip the rest of the cream and mix well with the cream to make a fluffy mixture. Pour into a sac a poche and place back in the refrigerator.

Orange compote

Dice the orange used for the juice and pour into a glass bowl with the sugar, mix and bake in a combined microwave oven at 140° with w at 300 for 15 minutes. Strain out the compote and blend.