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Orange panna cotta served
Wobbly and creamy Italian dessert infused with fresh orange juice

Orange panna cotta

Author: Flavelo
Recipes Cakes and Desserts
Panna cotta means 'cooked cream'. This is one of the most elegant Italian desserts, which despite appearances is dead simple. The secret is the correct use of gelatine: just enough is needed to hold its shape with a wobble, but to melt immediately in the mouth. The freshness of the orange lightens the rich cream.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Small saucepan
  • Glasses or silicone moulds
  • Sieve (for straining)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatine leaves in cold water for 5-10 minutes.

Tip: The leaves need to soften like a jellyfish.
2 ✓

Heat the cream with the sugar, the scraped seeds of the vanilla pod, and the grated orange zest to boiling point, but do not boil!

Tip: The flavours infuse into the warm cream.
3 ✓

Remove from heat. Stir in the orange juice.

Tip: If you boil the orange juice with the cream, it might curdle it, so add it only at the end.
4 ✓

Squeeze the water out of the gelatine leaves and stir into the warm cream until completely dissolved.

Tip: Check that no transparent pieces remain.
5 ✓

Strain the mixture through a fine sieve so orange zest pieces don't get into the cream (optional, if you like it smooth).

Tip: Straining results in a silkier texture.
6 ✓

Pour into glasses. Let cool at room temperature, then refrigerate for at least 4 hours (but preferably overnight).

Tip: The gelatine set needs time.
7 ✓

Decorate with orange slices when serving.

Tip: A refreshing, light finish to a dinner.

Recipe FAQ

The gelatine went lumpy.
Gelatine must always be soaked (bloomed) in cold water, then dissolved in the warm (not boiling!) liquid. If the liquid is too hot, the gelatine loses its strength.
It won't come out of the mould.
Dip the bottom of the mould into hot water for 5 seconds, then turn out onto a plate.

Ingredients

  • 500 ml Double cream
  • 50 g Caster sugar
  • 1 pod Vanilla pod (or 1 tsp paste)
  • 100 ml Orange juice (freshly squeezed)
  • 4 sheets Gelatine (leaves, or 1 sachet powdered)
  • 1 pc Orange zest (grated)
  • 2 slices Orange slices (decoration)