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First make hallabong curd --
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1. If you'd like to make smooth curd, place a mesh strainer over a bowl and set aside.
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2. In a medium saucepan, place the hallabong juice (or tangerine-orange juice) over medium heat. Let it reduce to 1/4 cup, which should take about 3-5 minutes. Pour into a measuring cup to cool, and add the orange zest and lemon juice.
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3. In a medium bowl, whisk together the sugar, the egg, the egg yolks, and the salt.
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4. When the hallabong reduction has cooled to room temperature, whisk it into the egg mixture in a steady stream.
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5. Cook over low-medium heat, whisking constantly, until the mixture thickens to a pudding-like thickness. It's done when you are able to lift the whisk from the pan, and the mixture holds its shape when it falls back into the saucepan. This should take 6-8 minutes, and the curd should reach 180 degrees.
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5. Remove from heat. For smooth curd, press through the strainer, or leave zest in if you like it stronger. Stir in butter until well-combined.
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6. Once strained, store the hallabong curd in the refrigerator until it is cool. Place a sheet of plastic-wrap over the top, so it doesn't get a weird rubbery skin.
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Next make a panini with nutella and orange curd --
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1. Spread about 1 tablespoon of nutella and one tablespoon of orange curd on a slice of bread. More can be added to your taste preferences.
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2. Top with other slice of bread.
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3. Make your panini in a Foreman Grill or a panini press, for the greatest ease and crunch. Alternatively, place a small pat of butter in a skillet over medium heat, and swirl to cover pan. When the butter ceases foaming, place your sandwich in the skillet. Weigh down the sandwich with a heavy small pan, if you wish, to make it more panini-like. Flip the sandwich when the bottom is golden brown. Remove from heat when the bottom is crunchy and golden brown.
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4. Cut into quarters and serve while warm.
