Orange Panna-cotta
If you have read my story, you already know how I started off in the kitchen and the years of kitchen (mis)adventures which finally led to the birth of One Plate Please. And with 100+ kitchen adventures and going strong, it is already a year today since the inception of One Plate Please. Albeit, it was my love for food and the passion for cooking that led me to build this website, I definetely couldn’t have done it all alone.
Many a wonderful soul has helped me through this journey at various stages – may it be the cooking tips, the inspirations, the constant encouragement, the tips for building a website and running it etc and I’m absolutely grateful and thankful for having them in my life. So, on the first anniversary of One Plate Please, I dedicate this post and this recipe viz. the Orange Panna-cotta to them and to you my dear readers who have followed me and helped me grow with your feedback and support.
Those of you who follow me on Instagram @one_plate_please, would remember that I made this Orange Panna-cotta for the little celebratory lunch I organised for my friends to celebrate my 100th recipe. I absolutely love Panna-cotta and have attempted and savoured many a different flavours of this simple Italian dessert. This time around, I had some oranges lying in my fruit basket and I decided to use them to infuse the panna-cotta. I wanted to add a visual wow factor to it and also a crunch element to it.
In the German supermarkets, i have come across many a version of dehydrated fruit chips. This inspired me to make dehydrated orange slices. Also, I paired the dehydrated Orange slice with crushed pistachio, inspired by a classic flavour combination that I enjoy at one of the well known ice-cream outlets in Mangalore. The rose petals added a touch of Indian elegance to the dish..
How to make Orange Panna-cotta:
The basic process of making the orange panna-cotta remains the same as my vanilla panna-cotta. The only difference is the use of Orange zest to infuse the cream and the use of Orange juice to bloom the gelatin. So, to begin with bloom the gelatin leaves in the orange juice. Parallely in a saucepan, combine the cream, zest and sugar and simmer the mixture. Take care not to boil it. Take it off the heat and stir in the vanilla. Add the bloomed gelatin and the orange juice and stir well until the gelatin is dissolved completely. Strain the mixture to remove any traces of undissolved gelatin.
Lightly grease ramekins and moulds with some oil. Pour the cream mixture into moulds, leaving atleast ½cm at the top and sit the moulds on the kitchen top until the mixture comes to room temperature. Refrigerate for about 3 hours or until the panna-cotta is well set.
To serve, take out the Orange panna-cotta from the refrigerator. Using your fingers gently pull back the panna-cotta away from the walls of the mould. Place the moulds in warm water to loosen the panna-cotta. Invert the mould onto a serving plate to release the panna-cotta. Enjoy the orange panna-cotta as is or garnished with a dehydrated orange slice, crushed pistachio and rose petals.
Orange Pannacotta
Ingredients
for the Orange Pannacotta:
- 3 Gelatin leaves
- ¼ Cup Orange juice
- 500 ml Heavy cream
- 1 tbsp Orange Zest
- 75 gms Sugar
- ½ tsp Vanilla extract
For the Garnish:
- Dehydrated Orange slices
- Pitachios, toasted and lightly crushed (optional)
- Rose petals (optional)
Additional Ingredients:
- Vegetable oil, (for greasing the moulds)
Instructions
Making the Orange Panna-cotta:
- Place the gelatin leaves in the orange juice and let them bloom
- Meanwhile in a saucepan, mix together the cream, zest and sugar and simmer. Do not let it boil
- Take it off the heat and add the vanilla extract
- Add the bloomed gelatin and the orange juice to the cooked cream and whisk until the gelatin is completely dissolved
- Strain the liquid to remove traces of any undissolved gelatin
- Lightly grease the ramekins/ moulds with a little oil
- Pour into moulds, leaving atleast ½cm at the top. Sit the moulds on the kitchen top until the mixture comes to room temperature
- Refrigerate for atleast 2-3 hours or until the panna-cotta is well set
Un-moulding the Orange Panna-cotta:
- Take out the moulds from the refrigerator and using your fingers, gently pullback the panna-cotta away from the walls of the mould
- Place the moulds in warm water to loosen the panna-cotta
- Carefully invert the mould onto a serving plate
Serving the Orange Panna-cotta:
- Serve the Orange panna-cotta as is or with a slice of dehydrated orange and a drizzle of crushed toasted pistachios and rose petals (see notes)
Notes
- Alternately try the Orange Panna-cotta with a drizzle of Orange Syrup
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