Description
A creamy Italian classic, brightened with citrus and crunchy pistachios. Perfect for a sophisticated dessert.
Ingredients
Units
Scale
- 1 lbs (454 g) heavy cream
- 1/2 cup (100 g) sugar
- 1 vanilla bean
- 1 orange zest
- 0.02 lbs (10 g) gelatin sheets
- 1 orange juice
- 1/2 cup (100 g) sugar
- 1 tbsp water
- A sprinkling of ground pistachios
Instructions
- Submerge the gelatin sheets in a pan of cold water and let sit.
- Split the vanilla bean lengthwise and add it, along with the cream and sugar, to a small pan.
- Zest your orange and add the zest to the cream mixture.
- Gently bring the mixture to a boil over medium-low heat, stirring occasionally.
- When it boils, remove from heat.
- Remove the gelatin sheets from water one by one, wring the excess water off, and add each sheet to the cream.
- Stir until the gelatin dissolves completely into the cream mixture.
- Carefully pour the cooked cream into your molds and refrigerate for at least two hours, or longer.
- Prepare the orange sauce.
- Place the sugar into a small saucepan and add water.
- Without stirring, place over low heat.
- While the sugar heats and dissolves, juice your two oranges, ensuring that pulp and seeds are filtered out.
- Once the sugar has completely dissolved, add the orange juice.
- Turn the heat to its lowest setting and stir until the sugar again dissolves.
- Remove from heat and let cool to room temperature.
- When the panna cotta is ready, carefully turn it out of its mold onto a small serving plate.
- Some advise to run the bottom of the mold quickly under hot water, or apply a hot, damp cloth to help it come out.
- A properly cooked panna cotta will jiggle a bit on its plate.
- Drizzle the orange sauce over the top of each panna cotta and finish with a dusting of pistachio.
- If you wish, garnish with a thin orange slice.
Notes
- For a richer flavor, use whole milk and half heavy cream.
- Bloom the gelatin in cold water for 5-10 minutes to ensure complete hydration.
- Store leftover panna cotta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 40