Panna cotta with oranges

The basis of this treat is traditional. After all, the Italians, claiming the laurels of the authors of the dessert, do not think it without boiled cream. In the same combination of products, everything turns into a sophisticated dessert, which is flattering to present to any cook, home-grown or professional. And the fact that oranges today can be purchased regardless of the season, gives a chance to use the recipe for such a delicacy when you want. Cooking “pannochku” is not difficult, but you need to have enough time left for the dessert to freeze and take on the perfect shape. Ingredients for three oranges:
  • 400 ml of cream;
  • 40 g (no slide) of sugar for a creamy mass + a tablespoon of orange mass;
  • water as needed;
  • 10 g of gelatin.
 Panna cotta with oranges
How and what to do: with an orange, washed one after the other, I take off the peel tape. It turns out to squeeze them, I extract precious drops of juice. No, I use whole tapes. Peeled orange is still useful later. I hide it in the refrigerator.I put cream on sugar with a little fire.
 Panna cotta with oranges
 Panna cotta with oranges
Panna cotta with oranges
Dissolved white crystals, put in a saucepan of zest. I take the fragrant mass from the stove in a few minutes, leave it under the lid alone for 30 minutes. Half a portion of gelatin soak in water, if so indicated on the package, before combining it with the creamy mass. While the thickener comes to jelly condition, remove the cream from the cream. Then I return them to the fire. I add the pressed gelatin. If gelatin is instant, does not require additional procedures, I introduce it immediately into the cream. I quickly mix everything so that lumps do not form. I do not let the creams boil. As soon as the gelatinous crystals melt, I pour the prepared mass into the bowl (low glasses, glasses with wide fields), which I cover with cling film.
 Panna cotta with oranges
Panna cotta with oranges
 Panna cotta with oranges
 Panna cotta with oranges
 Panna cotta with oranges
 Panna cotta with orange E
submit them in the refrigerator for two hours. From the remaining two oranges I squeeze out the juice. In the original source, it was recommended to dilute it with water so that 250–300 ml of liquid was obtained. However, this is not done, natural juice is enough. Heat it lightly with sugar to make the sweet crystals dissolve well. After removing from the heat, I mix in the orange mass the remaining amount of gelatin, soaked or instantly. I'm waiting for this flavor composition to cool down. If you immediately pour it on a cream base, it can melt. Only when to cool down the orange mass, pour the snow-white basis of the dessert with it.
 Panna cotta with oranges
 Panna cotta with oranges
Panna cotta with oranges
 Panna cotta with oranges
Panna cotta with oranges
Panna cotta with oranges
 Panna cotta with oranges
 Panna cotta with oranges
 Panna cotta with oranges
 Panna cotta with oranges
I cool both layers in the refrigerator for about an hour or two. Before serving treats work on the decoration of the dessert. For this, I need an orange left for later. I clean it from a whitish crust, I remove the slices from the films and cut them. I spread the orange fruit pieces for dessert. Panna cotta with oranges is ready for presentation and enjoyment!

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