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Orange and vanilla panna cotta
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Prep Time:
190 minutes
Cook Time:
20 minutes
Total Time:
210 minutes
Delightful blood orange and vanilla panna cotta - a classic favorite for all!
Ingredients:
  • 3 blood oranges
  • 1 vanilla bean, halved lengthwise
  • 505.00 gm pouring cream
  • 141.90 gm caster sugar
  • 6.00 gm gelatine
Instructions:
  • Peel 4 long strips from 1 orange using a vegetable peeler, being careful to avoid the white pith. Segment the fruit and refrigerate it. Then, scrape the seeds from the vanilla bean.
  • In a small saucepan over low heat, blend cream, 1/3 cup of sugar, orange rind, and vanilla seeds with the vanilla bean. Stir and cook for 5 minutes until the sugar dissolves. Increase the heat to medium and simmer for an additional 5 minutes. Remove the pan from the heat and let it sit for 5 minutes. Finally, remove and discard the orange rind and vanilla bean.
  • In a microwave-safe bowl, mix gelatine with 2 tablespoons of water. Microwave uncovered on HIGH for 40 to 50 seconds. Stir until gelatine is dissolved and liquid is clear. Allow to cool for 5 minutes until gelatine and cream reach similar temperatures.
  • Mix the gelatine mixture into the cream until well combined. Clean four 2/3-cup capacity ramekins. Fill each ramekin three-quarters full with the panna cotta mixture. Cover and refrigerate for 4 hours, or until firm.
  • Juice the 2 remaining oranges and mix the juice with the remaining sugar in a saucepan. Stir and cook over medium-high heat for 4 minutes until the sugar dissolves. Let it come to a boil, then simmer without stirring for 4-5 minutes until the syrup thickens. Remove from heat, cool, and refrigerate for 2 hours.
  • Unmold the panna cottas onto plates, generously drizzle with syrup, and garnish with fresh orange segments before serving.

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