Berry salad and yogurt panna cotta in orange syrup
5 servings
360 minutes
Berry salad and yogurt panna cotta in orange syrup is an exquisite European delicacy that combines the delicate creamy texture of panna cotta with refreshing notes of berries and citrus syrup. This dessert originates from Italian cuisine but has widely spread interpretations around the world, including European gastronomic traditions. Light, airy, and refined, it is perfect for concluding a dinner or festive gathering. The flavor of the dessert harmoniously blends the sweetness of vanilla and yogurt with the sweet-sour hints of orange and lemon, while fresh berries add a pleasant textural contrast. This dessert not only pleases the eye with its picturesque presentation but also awakens the senses, turning an ordinary treat into true delight.
1
For the syrup, combine the first 7 ingredients in a cast-iron skillet, mix well, and bring to a boil over medium heat. Reduce the heat to low and cook for about 5 minutes until the sugar dissolves, stirring constantly. Cook until the syrup slightly thickens. Remove from heat and let cool slightly. Pour into a pitcher and refrigerate.
- Freshly squeezed orange juice: 0.5 glass
- Sugar: 1 glass
- Lemon juice: 1 tablespoon
- Corn syrup: 1 tablespoon
- Vanilla extract: 0.5 teaspoon
- Orange zest: 2 teaspoons
- Grand Marnier liqueur: 2 tablespoons
2
For panna cotta, grease the pudding mold with vegetable oil.
3
In a cup, mix 1 tablespoon of water and 1 tablespoon of lemon juice. Add gelatin and let it sit. In a saucepan, combine cream and vanilla sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat. Add the swollen gelatin and quickly whisk it in. Let it cool slightly for 1 minute, then mix the cream into the yogurt, whisking quickly and vigorously. Pour the mixture into a pudding mold and refrigerate overnight.
- Lemon juice: 1 tablespoon
- Gelatin: 1.3 teaspoon
- Cream 38%: 0.8 glass
- Vanilla sugar: 0.3 glass
- Greek yogurt: 1.1 glass
4
Before serving, run the tip of a knife along the edges of the mold to detach the panna cotta. Then dip the mold in hot water for a few seconds, remove it, cover with a soup plate, and flip the panna cotta onto it. Carefully remove the mold to avoid damaging the dessert. Pour the prepared orange syrup onto the plate. Scatter fresh washed berries and fruit pieces to taste on the plate in a random order. Finish the composition with a tiny scoop of ice cream and crushed fresh mint if desired.
- Strawberry: 20 g
- Blueberry: 20 g
- Raspberry: 20 g
- Pineapple: 20 g
- Orange papaya: 1 piece
- Fresh mint: to taste