Panna cotta with orange juice

Description Products Steps

Listen to the recipe:

Panna cotta is a dessert originating in northern Italy, in the Piedmont region. Over time, the dessert was enriched with various components and underwent many variations. Today we invite you to prepare a citrus version of panna cotta, which consists of cream, sugar, vanilla and orange juice. The word panna cotta perfectly describes the process of preparing the dish and is translated from Italian as “boiled cream.” To make the dessert as tasty as possible, chefs advise using cream with a fat content of 33% or more.

Calories
224,76 kcal
Protein
4,08 gram
Fat
17,07 gram
Carbohydrates
14,44 gram
~ Time
2 H 10 Min
Pepper
Complexity

Products per 6 serving:

Cream 33% fat

500 ml = 500 g
Sugar

100 g
Orange juice

150 ml = 150 g
Vanillin

1 pinch = 1 g
Powder gelatin

2 tbsp. l. = 30 g
Water

90 ml = 90 g
Orange

100 g

Steps:

Squeeze the juice from the oranges into a deep bowl. Prepare other ingredients called for in the recipe.
Soak the gelatin in water for 5-10 minutes.
Meanwhile, pour the cream into a saucepan, add sugar and vanillin and place on the stove.
Bring the cream to a boil, remembering to stir constantly.
Turn off the heat and add the swollen gelatin to the cream. Continue stirring the resulting mass until the gelatin is completely dissolved in it.
Remove the pan from the heat and pour the cream mixture into the bowl with the orange juice. Mix the ingredients thoroughly.
Pour the resulting mixture into molds.
Place the filled molds in the refrigerator for two hours and after that the panna cotta can be served!
Panna cotta dessert is usually decorated with spices, berries or pieces of fruit. The orange version of panna cotta is best garnished with citrus slices.

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