Burnt-Orange Panna Cotta

Name: Burnt-Orange Panna Cotta
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters confectioners sugar; 2 teaspoons unflavored gelatin; 59 milliliters granulated sugar; 355 milliliters heavy cream; 2 Navel oranges; 59 milliliters fresh orange juice; 473 milliliters orange juice; 3 teaspoons finely grated fresh orange zest; 2 Tbsps orange flavored liqueur, optional; 6 servings Chopped pistachios, for garnish; 0 teaspoons salt; 177 milliliters sour cream; 237 milliliters sugar; 1 vanilla bean, scraped; 2 Tbsps whole milk

The recipe Burnt-Orange Panna Cottan is ready in around 43 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This recipe makes 6 servings with 538 calories, 4g of protein, and 29g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. A mixture of confectioners' sugar, gelatin, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Special equipment: 6 (1/2-cup) decorative metal molds

Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.

Ingredients you will need

Gelatin

Milk

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Bowl

Whisk together confectioners' sugar, salt, and 1 cup of the heavy cream.

Ingredients you will need

Powdered Sugar

Heavy Cream

Salt

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Whisk

Cook granulated sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a golden caramel. Stir in 1 1/2 teaspoons zest and cook, stirring, until zest is toasted and fragrant, 30 seconds to 1 minute. Stir the cream mixture and carefully add to caramel (it will bubble and harden). Cook over moderately low heat, stirring, until caramel is dissolved.

Ingredients you will need

Sugar

Caramel

Cream

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Sauce Pan

Stir in gelatin mixture and remaining teaspoon zest until gelatin is dissolved. Stir in orange juice, then let stand just until cooled to room temperature.

Ingredients you will need

Orange Juice

Gelatin

Pour through a fine sieve into a medium bowl.

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Sieve

Bowl

Beat remaining 1/2 cup heavy cream with an electric mixer until it just holds soft peaks.

Ingredients you will need

Heavy Cream

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Hand Mixer

Whisk sour cream in another bowl until smooth. Fold whipped cream into sour cream, then fold into caramel mixture until combined well.

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Whipped Cream

Sour Cream

Caramel

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Whisk

Bowl

Whisk to remove any lumps. The mixture should be smooth.

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Whisk

Spoon into molds and chill until firm, at least 8 hours.

Dip molds in hot water 2 or 3 seconds, until it begins to melt slightly on the edges and run a thin knife around edge of molds to help release panna cotta. Invert onto dessert plates and let stand at room temperature 20 minutes.

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Water

Dip

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Knife

While panna cotta is standing, remove peel and white pith from oranges with a sharp knife, and cut the sections free from membranes.

Ingredients you will need

Orange

Equipment you will use

Knife

In a small saucepan, combine the sugar, orange juice, and vanilla bean and bring to a boil. Reduce the mixture to 1 1/4 cups.

Ingredients you will need

Orange Juice

Vanilla Bean

Sugar

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Sauce Pan

Remove from the heat. If using the orange liqueur, stir it in.

Ingredients you will need

Orange Liqueur

Allow to cool before serving over the panna cotta.

Equipment

Ingredients

Servings:

59milliliters

confectioners' sugar 2teaspoons

unflavored gelatin 59milliliters

granulated sugar 355milliliters

heavy cream 2

Navel oranges 59milliliters

fresh orange juice 473milliliters

orange juice 3teaspoons

finely grated fresh orange zest 2Tbsps

orange flavored liqueur, optional 6servings

Chopped pistachios, for garnish 0teaspoons

salt 177milliliters

sour cream 237milliliters

sugar 1

vanilla bean, scraped 2Tbsps

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.