Orange and Vanilla Panna cotta
Serves 6
Ingredients
Orange Jelly layer:
300ml fresh orange juice (blood orange preferred)
50g sugar (+ more to taste)
1.75 sheets of Platinum strength leaf gelatin (1 sheet=5g, when you buy at grocery stores they are usually sold in half sheet packets so you’ll need 3 ½ of those half sheets, if unsure just weight it. You’ll need 8.75g for the jelly)
pinch of salt
Panna cotta layer:
500ml pouring cream
50g sugar
2 sheets (10g) platinum strength leaf gelatin
3 fresh vanilla beans, beans split and scraped or 1 Tbs. vanilla bean paste
pinch of salt
Light neutral flavoured oil to grease the moulds
*For this recipe you’ll need 6 (150ml or larger) dariole moulds
Method:
Prepare your moulds. Place a drop of oil into each dariole mould and then brush the bottom and sides with it. Place them on a tray.
Make the orange jelly layer. Place the gelatin leaves in a small bowl and cover with cold water to bloom the gelatin until it becomes soft and pliable. In a small saucepan combine about ¼ of the orange juice, the sugar and a pinch of salt and place over low heat. When steaming, turn the heat off and squeeze the leaf gelatin from excess water. Add it into the pot and stir to dissolve it. Once dissolved completely, add in the remaining orange juice (always add cold to hot) and stir. Pour into your moulds dividing equally between the 6 moulds. Refrigerate for 2-3 hours or until the jelly is solid.
Make the pan cotta layer. Place the gelatin leaves in a small bowl and cover with cold water to bloom the gelatin until it becomes soft and pliable. In another small saucepan combine the cream, sugar, vanilla beans and scraped pods (if using) or the vanilla bean paste and a pinch of salt and place over low heat. When steaming, squeeze the gelatin of any excess water and add it to the panna cotta. Stir to dissolve for about a minute and then grab your orange jelly filled moulds. Remove the vanilla beans, if using (they can now be rinsed and dried to use again or discarded). Pour the cream over the jelly gently while still warm, pouring it over the back of a spoon so it doesn’t create a divet in the jelly. Fill the moulds to the top. You will have a small amount (about 100ml) that doesn’t fit if using 150ml moulds, pour it into a small bowl or dish and refrigerate along side (chefs treat). Refrigerate overnight.
Unmould. The following day, take the tip of a small pairing knife and run it around the edge of the mould and then just stick it in far enough to break the seal and tip the pan cotta onto a dish. Serve and enjoy. They will be good for several days in the fridge if you keep them covered.
