Caramelised Orange Panacotta

I love Panacotta; I love it for its versatility. I love it for its creaminess. And I especially love this one for its citrusy taste. The cream base mixture beautifully blends in with any possible flavor combination and tastes heavenly.  I recently made one with Mango & Coconut flavours and I thought that was divine. But then you ought to try this!! This Orange Panacotta takes you to a whole new level. The flavor used this time is perfect to go with the holiday festivities.

This post is inspired by a co-blogger Madhuri@MadaboutKitchen. I was blown away by her clicks and anything citrusy in a dessert is my thing. So I had to try it.  She is absolutely brilliant. Madhuri this is for you dear – pardon my poor photography skills but the taste was awesome.

Serves 4

INGREDIENTS

2 cup Full fat cream

1 cup Milk

3 gelatin leaves or 1tbsp gelatin powder

1 cup Sugar

2 tbsp water

1 cup Orange juice

1 orange for garnish (optional)

Zest of 1 large orange

METHOD

For Orange chips:

1. Preheat oven at 100°C.
2. Thinly slice 1 orange. Lay them on a baking sheet and sprinkle some sugar over it .
3. Bake for 2 hours until it is crisp. Keep an eye on it to ensure it is not browning too much.

For the PannaCotta:

1. Immerse the gelatin leaves in a bowl of cold water for 5 mins.
2. In a pan boil orange juice on a high flame until it is reduced to ½ cup. Let it cool a bit.
3. In another saucepan add the cream, milk, sugar and the zest of orange. Do not boil this. Keep stirring constantly.
4. Once sugar is dissolved add the gelatin leaves and stir well.
5. Take this cream mixture off the heat and add the cooled orange juice to it. Mix well.
6. Pour into individual moulds or glass of your choice.
7. Make sure that the mixture cools down completely before you transfer it to the fridge to set. 3-4 hours is good to set; overnight is better.
8. Serve chilled.

All that is left to do is enjoy 🙂

Note:

1. Usually I would sieve the mixture after adding gelatin but I want the orange zest to keep infusing its flavor while it cools. So it is extremely important to make sure that the gelatin is well dissolved. You can sieve the mixture if you are not fond of the orange rind.
2. I was a bit paranoid that the orange juice might curdle the cream mixture; so cooled it and added it at the end off heat.

Please do leave a comment if you stop by here. I love to hear from you. Also if you happen to try the dish let me know how it turned out for you. 🙂

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Love & Hugs,

Trupti