Orange Panna Cotta
2 servings
30 minutes
Orange panna cotta is a delicate, velvety dessert with a subtle citrus aroma and refreshing taste. Its roots lie in traditional Italian cuisine but over time it gained popularity and numerous variations emerged. In this interpretation, the creamy softness of milk combines with the bright sweet-sour note of fresh orange juice. The light bitterness of the zest complements the overall composition, creating a harmony of flavors. Gelatin gives panna cotta the perfect texture, making it tender yet firm. Topped with walnuts, this dessert acquires a light nutty crunchiness. An excellent choice for those who want to enjoy a light yet exquisite treat, perfect for both festive gatherings and everyday sweet breaks.
1
Grate the orange zest and separately squeeze the orange juice.
- Oranges: 2 pieces
2
Soak the gelatin in cold water for 10 minutes, then add 1/2 of the obtained juice.
- Gelatin: 1 tablespoon
- Water: 100 ml
- Oranges: 2 pieces
3
Whisk the yolks until pale yellow foam.
- Egg yolk: 4 pieces
4
Boil the milk, add the zest, vanillin, sweetener (I use stevia), and cook for 2 minutes.
- Milk: 200 ml
- Oranges: 2 pieces
- Vanillin: pinch
- Sugar substitute: to taste
5
Pour in the remaining juice and gently add the yolks in a thin stream.
- Oranges: 2 pieces
- Egg yolk: 4 pieces
6
Cook on low heat for 12 minutes, stirring constantly.
7
Remove from heat and let it cool a bit.
8
Dissolve the swollen gelatin over low heat (do not boil) and pour it into the milk-orange mixture, mix well, pour into molds (I divided it into 4 portions - filled 4 low glasses halfway, but could have made 2 full glasses) and place in the refrigerator until set.
- Gelatin: 1 tablespoon
9
Garnish with finely chopped walnuts before serving.
- Walnuts: 6 pieces