Panettone molds with orange sauce

For the sauce:
8-10 oranges, half a kilogram of sugar, 10 g of gelatin sheets

Soak the raisins in water for about twenty minutes. Bring the milk to a boil, add the sugar – set aside a couple of tablespoons – and pour everything into a bowl in which you have placed the crumbled panettone.

Dry the raisins well and lightly flour them, shaking off any excess flour if necessary, then add them to the mixture.

Once cooled, sieve it and add the beaten whole egg and yolk, the grated orange zest, the liqueur, and the milk. Mix well.

Butter the molds and dust them with the remaining sugar, then pour in the mixture up to three-quarters full.

Top with 15 grams of butter in small pieces and bake at 160°C for the first 20 minutes, then increase the temperature to 180°C and cook for another 10 minutes.

For the sauce, peel the oranges and cut the peel crosswise into thin strips, then blanch them three times in boiling water. Squeeze the oranges and, in a wide pan, reduce the filtered juice by one-third.

Soak the gelatin in cold water, bring 500 milliliters of water to a boil with the sugar, turn off the heat, and add the other ingredients.

Remove the molds from the oven, let them cool slightly, and serve them with the orange sauce.