ORANGE PANNA COTTA
Steps:
- In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir).
- Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. (If the gelatin doesn¿t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved.)
- Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish. Chill, uncovered, at least 3 hours.
- To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful). Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes.
- Notes about the recipe: I love panna cotta because you can combine milks and creams to make it sweeter, more tart, or creamier. And then the flavor can be anything you can imagine goes well with dairy¿raspberry, citrus, coffee, tea, what ever! So it's one of those really flexible desserts that you can tailor to fit the flavors in the rest of your menu, and "flexible" almost never happens when it comes to a dessert recipe. Also, you can vary the container you make it in and turn it out to serve it or leave it in. Try using eggcups, demitasse cups, a hollowed out clean eggshell, shot glasses, anything will do. These are ingredients you might already have in your kitchen, too, so it cuts down on shopping, which is key for me. When I want to cook, I want to get right to it and not have to make a trip to the grocery just to get my hands into some dessert!
BLOOD ORANGE PANNA COTTA
The blood oranges give the panna cotta a gorgeous pink hue and a unique flavor, though regular oranges would work well too. Make the components a day in advance. In addition to freeing up a lot of time on the big day, the panna cotta and granita need plenty of time to set. The candied pistachios will keep for a long time, assuming you don't eat them all. They are that good.
Provided by Michael Anthony
Categories dessert
Time P1D
Yield 4 servings
Number Of Ingredients 17
Steps:
- FOR THE PANNA COTTA: Pour gelatin into a small bowl and moisten with 1 T cool water. Let bloom for 1 or 2 minutes. In a small saucepan, combine half of the blood orange juice with the sugar on medium heat, and bring just to a simmer. Add gelatin and the finely-grated zest. Remove from heat when gelatin fully dissolved. Set aside.
- In a medium bowl, combine remaining orange juice with creme fraiche and buttermilk. Strain hot juice-gelatin liquid into the bowl, and whisk gently to mix evenly. Portion into ramekins. Refrigerate and allow to set, about 4 to 6 hours, or overnight.
- FOR THE GRANITE: Pour orange juice into a large mixing bowl. Combine lemongrass, zest strips, sugar, and water in a saucepot and bring to boil. Remove from heat and strain into the orange juice. Stir. Pour into a large freezer-safe storage container, cover and refrigerate. When cool, freeze overnight. When solid, scrape with a fork into ice flakes. Serve or store in the freezer in a sealed container.
- FOR THE PISTACHIOS: On a sheet pan, toss pistachios in just enough confectioners' sugar to lightly coat. Combine water, sugar, and salt in heavy-bottomed skillet on high heat. Cook until sugar melts and lightly caramelizes to light brown (about 140 Celsius). Add the pistachios and mix vigorously to coat every nut with sugar mixture. Keep cooking and stirring until the nuts caramelize. Meanwhile, line the sheet pan with parchment or a Silpat. Spread nuts on the Silpat or parchment-lined sheet tray to cool.
- ORANGE SUPREMES: With a sharp knife, cut the top and bottom off each orange. Trim rind and skin from sides, following the contour of the orange. Cut orange into segments by making a vertical cut on either side of each segment's white stripe. To serve, place 3 to 4 supreme slices on top of each panna cotta ramekin. Scrape 1 to 2 T of granite ice flakes from the block with a fork and add over supremes. Garnish with sea salt and a few caramelized pistachios.
BURNT ORANGE PANNA COTTA
Categories Milk/Cream Mixer Dairy Fruit Dessert Orange Winter Chill Party Sour Cream Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
- Whisk together confectioners sugar, salt, and 1 cup heavy cream.
- 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 cream mixture and carefully add to caramel (it will bubble and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
- 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. Pour through a fine sieve into a medium bowl.
- Beat remaining 1/2 cup heavy cream with an electric mixer until it just holds soft peaks. Whisk sour cream in another bowl until smooth. Fold whipped cream into sour cream, then fold into caramel mixture until combined well.
- Spoon into molds and chill until firm, at least 8 hours.
- Dip molds in hot water 2 or 3 seconds 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.
- While panna cotta is standing, remove peel and white pith from oranges with a sharp knife. Holding oranges over a bowl to catch juices, cut sections free from membranes. Squeeze juice from membranes into bowl and coarsely chop orange sections.
- Just before serving, spoon orange pieces and juice over desserts.
VANILLA PANNA COTTA WITH CARAMELISED ORANGE
Take the stress out of entertaining with this sophisticated, make-ahead dessert
Provided by James Martin
Categories Dessert, Dinner
Time 6h
Number Of Ingredients 9
Steps:
- Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.
- Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
- While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice - this will make the caramel harden, so just simmer on a low heat, stirring, until it's dissolved to a syrupy consistency. Remove from the heat.
- Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.
Nutrition Facts : Calories 819 calories, Fat 65 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 52 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
BURNT ORANGE CARAMEL SAUCE
Make and share this Burnt Orange Caramel Sauce recipe from Food.com.
Provided by Elly in Canada
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Have everything you need for the sauce at hand; it comes together so quickly it's best to give it your full attention.
- Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
- Juice the oranges and set aside.
- Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
- As the water and sugar melt, they will foam in large frothy bubbles.
- Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
- Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
- Remove the pan from the heat as soon as it appears dark gold.
- Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
- Add the butter to the pot and return to the heat.
- Add the whipping cream and stir until any remaining lumps dissolve.
- Strain to remove the zest.
- Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.
BLOOD ORANGE PANNA COTTA
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Dessert Quick & Easy Orange Cardamom Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.
- Stir gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/2 cup sugar and 5 teaspoons orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream, and lemon juice into orange juice mixture until smooth. Divide among six small goblets. Chill until set, at least 4 hours ahead.
- Stir 1 1/3 cups orange juice, 1/4 cup sugar, 2 teaspoons orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tablespoons, 16 to 17 minutes. Strain syrup into small bowl; chill.
- Spoon some of syrup over each panna cotta and serve.
More about "burnt orange panna cotta food"
BURNT ORANGE PANNA COTTA RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 4Cuisine Italian RecipesTotal Time 4 hrs 15 mins
QUICK AND EASY BLOOD ORANGE PANNA COTTA RECIPE - THE …
From thespruceeats.com
BURNT HONEY PANNA COTTA | THE COOK'S PANTRY
From thecookspantry.tv
EASY PANNA COTTA RECIPE WITH ORANGES - SIMPLE. TASTY.
From junedarville.com
BLOOD ORANGE PANNA COTTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
DEEP DARK CHOCOLATE PANNA COTTA WITH ORANGE - PROUD …
From prouditaliancook.com
ORANGE PANNA COTTA – EASY CHRISTMAS DESSERTS - COOKING …
From cookingjourneyblog.com
HONEY YOGURT PANNA COTTA WITH BLOOD ORANGE SAUCE
From thekitchenmccabe.com
BURNT-ORANGE PANNA COTTA RECIPE - COOKING INDEX
From cookingindex.com
SORRENTINA BURNT PANNA COTTA - ARIVAA LIFESTYLE
From arivaalifestyle.com
BLOOD ORANGE PANNA COTTA RECIPE | BON APPéTIT
From bonappetit.com
ORANGE BLOSSOM PANNA COTTA WITH ORANGE SAUCE - ROTI N RICE
From rotinrice.com
BURNT ORANGE PANACOTTA - MADABOUTKITCHEN | PANNA COTTA RECIPE, …
From pinterest.com
BLOOD ORANGE PANNA COTTA - FINEFOODSPECIALIST.CO.UK
From finefoodspecialist.co.uk
BLOOD ORANGE PANNA COTTA - SIMPLE BITES
From simplebites.net
BLOOD ORANGE PANNA COTTA - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
LABNEH PANNA COTTA WITH ORANGE BLOSSOM GRANITA RECIPE - FOOD …
From foodandwine.com
BURNT-ORANGE PANNA COTTA - MEDITERRANEAN RECIPES
From fooddiez.com
BLOOD ORANGE PANNA COTTA - ADRI BARR CROCETTI
From adribarrcrocetti.com
BURNT ORANGE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
[HOMEMADE] ORANGE FLAVOURED PANNA COTTA : FOOD
From reddit.com
ORANGE MAPLE PANNA COTTA WITH PECAN-MAPLE CRUMBLE - FOOD …
From foodnouveau.com
VANILLA PANNA COTTA WITH ORANGE SYRUP - SUGAR SALT MAGIC
From sugarsaltmagic.com
PANNA COTTA WITH BALSAMIC REDUCTION AND ORANGES - FOOD.COM
From food.com
VIETNAMESE COFFEE PANNA COTTA WITH SALTED KAHLUA SYRUP - BURNT …
From burntoranges.blog
ORANGE BLOSSOM PANNA COTTA - THE ENDLESS MEAL®
From theendlessmeal.com
DARK CHOCOLATE PANNA COTTA WITH BLOOD ORANGES - FEASTING AT HOME
From feastingathome.com
PANNA COTTA WITH BLOOD ORANGE SAUCE — MICHELLE DAMIANI
From michelledamiani.com
BLOOD ORANGE PANNA COTTA - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
EASY BLOOD ORANGE PANNA COTTA - TASTY TREAT PANTRY
From tastytreatpantry.com
PANNA COTTA ARCHIVES - BURNT ORANGES
From burntoranges.blog
BURNT HONEY PANNA COTTA | THE COOK'S PANTRY
From thecookspantry.tv
BLOOD ORANGE PANNA COTTA AND CHOCOLATE-DIPPED CANDIED BLOOD …
From ouritaliantable.com
BURNT ORANGE PANNA COTTA - MEDITERRANEAN RECIPES
From fooddiez.com
LUSCIOUS ORANGE PANNA COTTA RECIPE | SOUTHERN LIVING
From southernliving.com
BURNT-ORANGE PANNA COTTA – RECIPES NETWORK
From recipenet.org
BLOOD ORANGE PANNA COTTA | MARX FOODS BLOG
From marxfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love