Gianduia pudding with orange sauce

To prepare the gianduia pudding with orange sauce, pour the cream, cornstarch 1, and flour 2 into a bowl, mix with a whisk 3.

Gradually pour the milk while stirring 4, and then transfer the mixture to a saucepan on the stove 5, add the granulated sugar 6.

Once it reaches a boil, cook for another minute while continuously stirring 7. Then turn off the heat and add the gianduia chocolate 8, stirring well to melt it. Incorporate the gelatin previously soaked in water and squeezed 9.

Pour the amaretto liqueur 10, then the butter 11 and let it melt. At this point, crumble the amaretti with your hands 12.

Mix again 13, then transfer the mixture into a piping bag 14, and fill the silicone pudding molds 15. The quantities refer to 4 molds of 5.3 oz each.

Place in the freezer for 6 hours 16. Prepare the orange sauce: in a saucepan, pour the orange juice 17 and zest 18 and heat.

Meanwhile, in another saucepan, pour the brown sugar 19 and let it melt over low heat 20. Now add the heated juice to the caramel in three parts 21.

Let it boil 22 and in the meantime, in a bowl, combine the starch and orange liqueur 23, and blend with a whisk 24.

Incorporate the starch into the caramel 25, stir and let it cool 26. Once the puddings have set, unmold them 27 and place them on a serving plate.

Transfer the cooled orange sauce into a piping bag 28 and garnish the puddings 29, complete with pistachio cat tongues 30.