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My recipe

Orange panna cotta

Orange panna cotta

  • 300 ml cream 33%
  • 400 ml whole milk
  • zest 1/2 orange
  • 80 g caster sugar
  • 50 ml orange juice
  • 4 g gelatine (2-2.5 leaves)
  • 1 large orange, peeled and segmented
  • 2 tsp orange blossom water (optional)
  • 1 tbsp sugar
  • 3 tbsp orange liquor
  • Leave the gelatine in the water to soak
  • Cut the orange into small pieces, sprinkle with 1 tbsp sugar, pour in the liquor and place to the fridge
  • In a small saucepan combine the cream and milk, add the orange zest, sugar and bring to a simmer
  • Reduce the heat and leave to simmer for 5 min whisking occasionally
  • Strain the mixture
  • Squeeze the excess water from the softened gelatine then add it to the warm orange juice
  • Pour the gelatine mixture into the milk, add the orange blossom water, stir well
  • Pour the cream into the greased individual bowls (125-150 ml) and place into the fridge for 3-4 hours
  • Turn out one panna cotta into the centre of each of the serving plates
  • Serve with the orange pieces on the side and drizzle with the juice with liquor

If you want to cut the calories, you can use sugar-free concentrated milk (7% fat) or take the single cream.