Crunchy Kataifi Phyllo with Bitter Orange Cream and Apricot Sauce

Making the Orange Marmalade

The 1^st day...

• Blanch the whole oranges and cut them up, with their skins, into small cubes.

1. Boil in ½ kg of water with 150g of sugar, the lemon verbena and let boil over low heat for 15 minutes.  Lower heat and leave for another 10 minutes.

The 2^nd day...

2. Add 150g of sugar and boil for 15 minutes over strong heat and then another 10 minutes over low heat.  

The 3^rd day.. 

3. Add another 150g of sugar and boil until it sets into marmalade. Leave to cool.

Making the Dessert

Preheat the oven to 180°C

1. Boil crushed allspice in a little water for 10 minutes and then add in the dried apricots for another 10 minutes. Leave them in the boiled water until ready to serve.

2. Brown the sugar with drops of water in a frying pan until it caramelizes. Spread on a plastic surface and leave to cool and turn crunchy. When it is ready put it in the blender and turn it into powder.

3. Spread the kataifi phyllo in a non-stick pan and half cook in the oven. Remove from the oven, sprinkle with plenty of caramel powder and put it back in until it browns. Remove from the pan and break into pieces of different shapes.

4. Whip the liquid cream into a thick whipped cream and mix it with half the quantity of marmalade, the other half of the marmalade will be used as a layer in the dessert. 5. To mount the dessert start with a kataifi layer on the bottom,  spread a generous dollop of orange cream on top, then add marmalade and a few apricots; cover with another kataifi layer.