- 100g/3½oz ready-rolled puff pastry
- 1 tsp ground cinnamon
- 2½ tbsp caster sugar
- 150ml/¼pt double cream
- squeeze orange juice
- 2 tsp icing sugar
- ½ vanilla pod, seeds scraped out
- 1 orange, peeled and segmented
- Preheat the oven to 200C/400F/Gas 6.
- Cut a 6in triangle out of the ready-rolled puff pastry. Place onto a baking sheet and sprinkle with the cinnamon and half a tablespoon of the caster sugar. Place into the oven to cook for ten minutes.
- Place the cream, orange juice, icing sugar and vanilla seeds into a bowl, and whisk until the mixture forms soft peaks when the whisk is removed.
- Place the orange segments onto a baking sheet, sprinkle with the rest of the sugar and using a mini-blow torch,caramalise the sugar for two minutes, or until golden.
- To serve, place the oranges onto a serving plate, place some cream on top and then the cooked cinnamon pastry.