Panna Cotta with Candied Orange Zest

All Year

Such a lovely and simple desert provided it’s made the right way. So no milk, no yoghurt, no cream cheese, no whipped cream and most certainly no whipped egg white! Just cream. And preferable use cream with lots of fat because then you will need less gelatine.

Here is what you need:

  • 500 ml fresh Cream
  • 4 leaves of Gelatine
  • 1 Vanilla Bean
  • 30 gram Sugar
  • candied Orange

Slowly bring the cream to the boil. Add the seeds of the vanilla but also add the remainder of the bean. Now keep close to boiling for 15 minutes. Stir when necessary. Remove from the heat and stir in 30 grams of sugar until totally resolved. Now pass through a sieve to make sure you have removed all the bits you don’t want. Follow the instruction of the gelatine and add (in our case) 4 leaves. Stir well until homogenous. Cool the liquid somewhat before filling the forms. We used a silicone mold. Nice and easy! The only thing you need to do is to make the mold a bit moist with water. Let the panna cotta’s cool and then store in the refrigerator. Stir it a few times to make sure the vanilla seeds don’t and up on the bottom (later on top) of your panna cotta. Don’t forget to seal with cling foil, otherwise your panna cotta will absorb aromas from other food in the refrigerator.
You can serve the panna cotta after a few hours (or the next day) with a rich strawberry or raspberry sauce, but we prefer to enjoy the panna cotta with a bit of candied orange zest, simply because we want to balance the sweetness and richness of the panna cotta with the acidity and bitterness of the orange. Home made is preferred, see the recipe for an Orange Flan.