Oil (for greasing)
1 1/2 cups all-purpose flour (270g)
1/2 cup water (120ml)
5 eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups heavy cream (720ml)
For the sauce
1 3/4 cups orange juice (420ml)
2 tablespoons cornstarch
1/3 cup all-purpose flour (60g)
1 tablespoon orange liqueur (Cointreau or Grand Marnier)
Orange zest strips (for garnish)
Oil (for greasing)
1 1/2 cups all-purpose flour (270g)
1/2 cup water (120ml)
5 eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups heavy cream (720ml)
For the sauce
1 3/4 cups orange juice (420ml)
2 tablespoons cornstarch
1/3 cup all-purpose flour (60g)
1 tablespoon orange liqueur (Cointreau or Grand Marnier)
Orange zest strips (for garnish)
Grease a 7x12x25 cm English muffin tin with oil and line the bottom with parchment paper. Reserve
In a medium saucepan, combine the flour and water and cook over high heat, stirring constantly, until the flour is dissolved
Stop stirring, reduce the heat to low, and let the mixture come to a faint simmer (about 6 minutes)
Take a little of the mixture between your finger and thumb and pull it away: it should form a thread that breaks easily
Remove from heat and reserve
In an electric mixer, beat the eggs with vanilla and cinnamon until smooth (about 5 minutes)
Gradually add the reserved mixture, beating constantly, until smooth (about 4 minutes)
Add the heavy cream and continue beating until well mixed (about 1 minute)
Pour into a prepared mold
Cover with plastic wrap and freeze until firm (about 6 hours)
Prepare the sauce: In a medium saucepan, combine the orange juice, cornstarch, and flour and cook over high heat, stirring constantly, until the mixture thickens slightly (about 3 minutes)
Add the orange liqueur, stir, and remove from heat. Reserve
Unmold the gelato onto a serving dish and let it come to room temperature for about 30 minutes
Dress with the sauce
Garnish with orange zest strips and serve
321 calories per slice