Caramelised Zest, Praline Bows and Pastry Bows

Ingredients

• 1.2 oranges, zest peeled in 6 long strips each
• 2.40 gram sugar, for caramel syrup
• 3.6 teaspoon water, for caramel syrup
• 4.lemon juice, squeeze; for caramel syrup
• 5.puff pastry, bought; thawed overnight in fridge
• 6.1 egg, lightly beaten; for egg wash
• 7.icing sugar, for dredging

Method

1. 1.CARAMELISED ZEST: Place orange zest strips in a pot, cover with cold water. Bring to boil for 10 minutes. Drain and refresh in cold water.
2. 2.Place in a pot with sugar, water and lemon juice. Bring to boil over moderate heat until sugar dissolves, then boil until straw-coloured (5–10 minutes, until golden brown).
3. 3.Remove zest and place on an oiled greaseproof paper on a plate or marble slab to harden. Twist into decorative shapes.
4. 4.Pour remaining syrup into another bowl and wait for it to cool and thicken slightly — use this for praline bows.
5. 5.PRALINE BOWS: When the syrup is lightly straw-coloured, take a small ball in your hands, pull it around until it becomes firm and tacky, and quickly form a bow shape. Place on greaseproof paper until firm. Refrigerate to speed up if necessary.
6. 6.PASTRY BOWS: Defrost bought puff pastry in the fridge overnight. Stand at room temperature for 2 hours. Cut into thin strips along its length. Tie loosely in bow shapes. Place on a greased baking sheet, brush with lightly beaten egg, and bake at 220°C for 8–10 minutes until golden brown. Dredge with icing sugar.

Notes

• These three garnishes are designed to accompany the Soaked Naartjies with Pernod Cream recipe — the card ends: 'Serve naartjies with Pernod Cream and light Caramel Sauce and/or pastry and praline bows and caramelised zest.'
• Handwritten syrup quantities: 40 gms sugar, 6 teaspoons water, squeeze lemon juice.
• The praline bows use the syrup left over from the caramelised zest process.
• These garnishes also complement other elegant desserts in the collection.