December 14 th.
I really like panna cotta, the best I ever had was a pistachio panna cotta at my local Italian restaurant. Next year I'll work on getting the texture on this one perfected. In the meantime I'll share this christmas themed panna cota with you. The orange sauce works perfect with the sweet soft panna cotta.
- 500 ml heavy whipping cream
- 1 teaspoon vanilla paste or 1 vanilla pods, the sedds from
- 50 g sugar
- 6 g gelatin or 3 sheets of gelatin/husblas
- ½ lemon, the zest of
- 250 ml fresh squeezed orange juice
- 3 tablespoons sugar
- 1 tablespoon butter
- ¼ orange, zest of, julienned
Scrape out the seeds from the vanilla pod, and mix them with a tablespoon of the sugar. This will help distributing the seeds in the liquid.
Gently heat the cream, vanilla seeds and all the sugar in a saucepan, and let it simmer for 5-10 minutes, remove from heat.
If using gelatin sheets, place them in a bowl of cold water to bloom for about 10 minutes. Squeeze the gelatin sheets and add them to the hot cream. Whisk the mixture until gelatin is dissolved.
If using powdered gelatin, sprinkle it evenly onto the hot cream mixture and the let it soak for a minute.
Whisk the mixture until gelatin is dissolved.
Pour the cream through a sift into portion sized glasses. (I rinsed the glass with cold water). Chill the panna cotta in the refrigerator for at least 4 hours before serving.
To unmold the panna cotta, gently insert a knife around the edges of the moulds, and dip the mold in hot water for max. 10 secunds. Tip them onto individual plates, pour over the sauce. You can also serve the panna cotta in the glass, and just pour some orange sauce into the glass before serving.
Put orange juice and zest, sugar and butter in a small saucepan and bring it to a simmer. Cook the juice until it is thick like a syrup, about 12-15 minutes. Remove from heat, and allow to cool completely before pouring over the panna cotta.