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Presentation
A dessert, also suitable as a snack, made with milk, panettone, eggs, sugar, raisins, Grand Marnier, candied orange peel, sugar sauce, cocoa, and cream.

Ingredients
For 12 servings

• 1.5 liters of milk
• 400 g of panettone
• 4 eggs
• 240 g of sugar
• 80 g of raisins
• 100 g of Grand Marnier

For the candied orange peel:

• 8 oranges
• 90 g of sugar
• 6 tablespoons of water

For the sauce:

• 350 g of water
• 450 g of sugar
• 125 g of cocoa
• 200 g of cream

Preparation

1. Soak the raisins in a bowl of warm water.
2. Cut the panettone into cubes and line 12-14 small molds with the pieces.
3. Sprinkle with well-drained raisins and set aside.
4. Bring the milk to a boil.
5. Remove from heat and add the Grand Marnier for flavor.
6. In a separate bowl, whisk the eggs with the sugar until the mixture is light and fluffy.
7. Gradually add the hot milk, pouring it in a thin stream while stirring continuously.
8. Mix thoroughly and pour the custard into the prepared molds.
9. Place the molds in a baking dish, add water to reach halfway up the sides of the molds, then bake in a preheated oven at 160°C (320°F) for 40 minutes in a water bath (bain-marie).
10. In the last 5 minutes of cooking, move the water bath pan to the stovetop and simmer on medium heat for 5 minutes.
11. Remove the molds from the water and allow to cool.
12. Peel the oranges thinly with a vegetable peeler, cut the peel into julienne strips, blanch them for two minutes, and drain.
13. In a pan, heat the water and sugar over low heat. Once the sugar is completely dissolved, add the orange peel and cook until the water evaporates and the peel becomes transparent.
14. Drain and set aside.
15. Prepare the sauce: in a saucepan, mix the water, sugar, and cocoa well.
16. Bring to a boil, then add the cream, stir, and cook for 2-3 more minutes.
17. Remove from heat and let it cool, stirring occasionally.
18. Unmold the puddings onto serving plates.
19. Garnish each pudding with a little of the candied orange peel and serve with the sauce on the side.

Allergens

• Orange: Possible individual intolerance; possible cross-reaction with grass pollen allergies
• Cocoa: Possible reactivity in case of spice allergies
• Grand Marnier: Contains sulfites
• Milk: Listed as an allergen in European Regulation 1169/2011
• Panettone: Contains gluten (cereals with gluten) listed in European Regulation 1169/2011; check ingredients on the label
• Cream: Contains lactose and milk proteins
• Eggs: Listed as an allergen in European Regulation 1169/2011
• Raisins: Possible reactivity in case of individual intolerance to raisins

Notes

• Sugar: Should be avoided for children with ongoing health issues (possible presence of tumor cells).
  Can be replaced with a sweetener (e.g., stevia or erythritol) or fruit concentrate (e.g., date or quince apple concentrate).
• Milk: Can be substituted with donkey milk or plant-based milk (e.g., rice, oat, or soy milk).
• Cream: Can be substituted with plant-based cream.
• Grand Marnier: Can be used in recipes for children as the alcohol evaporates during cooking, leaving only the flavor.

Safety / Intended Use
This product is also suitable for individuals with:

• Anorexia/weight loss
• Mucositis (inflammation and lesions of the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (difficulty swallowing)

Not recommended in case of:

• Diarrhea

Product must be prepared and handled under strict hygiene conditions.