Vanilla Panna Cotta with Orange Undertone

Click the link below for related post:

Yield: about 3 servings of 125 ml mold

Ingredients:

1 1/2 gelatin leaf

250 ml heavy cream

50 g sugar

zest of 1/8 of an orange

1/8 vanilla bean

70 ml milk

Procedure:

Soak gelatin leaf in ice cold water; set aside to let it soften.
Pour heavy cream in a sauce pan.
Add in the sugar and orange zest.
Scrape off the vanilla seeds out of the pod then add in the seeds as well as the pod into the heavy cream mixture.
Heat the heavy cream mixture until scalding. Set aside.
Heat the milk until scalding in a separate pot.
Put the cream mixture back into the heat then add the milk into the cream mixture. Allow the mixture to scald.
Remove off heat, add the softened gelatin and stir until gelatin dissolves completely.
Remove the vanilla pod.
Pour panna cotta mixture into desired molds or containers. Cool down and let it set in the refrigerator (around 8 hours).
To serve: You can serve the panna cotta in the container given the container is presentable like a shot glass or ramekin. You can also serve the panna cotta unmolded by immersing the container in hot water for 10 seconds, then inverting the container onto you serving plate.

**Recipe adapted from The Professional Pastry Chef

Bon appétit,

Charlotte

Recipe Pieces