Panna Cotta with Orange Sauce
6 servings
25 minutes
Panna cotta with orange sauce is an exquisite dessert from Italy that embodies sophistication and tenderness in every spoonful. Its velvety texture, made from rich cream, milk, and a hint of vanilla aroma, provides incredible pleasure. The lightness and airiness of panna cotta combine with the rich, refreshing taste of the orange sauce, where caramelized citrus reveals warm, sweet, and slightly tart notes. This dessert is perfect as a conclusion to a romantic dinner or festive feast, delighting the eye and palate. Its simplicity in preparation makes it accessible for any cooking enthusiast, while its elegant presentation adorns any table.
1
Mix heavy cream and pasteurized milk (as fresh as possible).
- Cream 30%: 2 glasss
- Milk: 1 glass
2
Separate one glass of the obtained mixture and soak the gelatin in it until it swells.
- Gelatin: 15 g
3
Add 150 grams of sugar (exclusively white) to the remaining mixture and heat, stirring, in a water bath until the sugar is completely dissolved.
- Sugar: 200 g
4
Separate and set aside half a glass of milk mixture, then add the swollen gelatin along with the milk it was soaked in to the remaining part.
- Gelatin: 15 g
5
Pour the yolk into a bowl and, quickly stirring with a fork or whisk, add the previously set aside milk mixture with sugar by the spoonful.
- Egg yolk: 1 piece
6
Add the egg mixture to the milk and, stirring constantly, wait for the gelatin to fully dissolve.
- Gelatin: 15 g
7
Remove the panna cotta from the water bath, strain through a sieve, and pour into molds (cups, glasses, or dessert bowls — your choice) leaving about 1 centimeter from the edge. Place in the refrigerator.
8
For the sauce, put 50 grams of butter, 50 grams of sugar (brown sugar can also be used), and chopped orange into a saucepan. Heat until the sugar dissolves.
- Butter: 50 g
- Sugar: 200 g
- Oranges: 1 piece
9
Take the chilled panna cotta out of the fridge and pour hot (or not so hot) orange sauce on top.
- Vanilla sugar: to taste