Soft, delicate Vanilla Panna Cotta with a fresh and zesty Orange Syrup.
Want a 10 minute dessert recipe – you’re in the right place.
I first tasted Panna Cotta last year. I know, right. What took me so long? But seriously, WHAT TOOK ME SO LONG???? I guess I always thought it was a recipe that you order in a restaurant because it’s so special and tricky to make. How wrong I was.
I was trying to come up with a quick dessert recipe one day and Panna Cotta recipes kept leaping out at me. I’m not sure what I thought you had to do to make Panna Cotta but I just thought it was difficult so hadn’t ever really bothered to try to make it. 10 minutes people, is all ya need 🙂 No, really. 10 minutes.
So I made it and I tasted it and now I can’t stop making it. It’s so easy. A few little rules though;
- Make sure to “bloom” the gelatine. This is the step where you sprinkle the powdered gelatine over the cold milk and let it sit for 5 minutes to do it’s thang. This will soften the gelatine and allow it to mix in thoroughly when you start heating the milk.
- Don’t overheat the milk. Keep it on very low heat and just stir gently until the gelatin is dissolved. Then do the same with the sugar. No need for simmering, just enough gentle heat to dissolve everything.
- Use full fat – these things are only little, you can get away with it. The reason I say use full fat is because I’ve tried using light milk and cream but the end result is a Panna Cotta that separates into layers as it sets.
Other than that it’s just 5 simple ingredients, and 10 minutes (oh, and 4 hours setting time) before you are in sweet, milky jelly heaven.
The orange syrup came about because I had oranges in the fridge that I wanted to use up and a syrup over these delicate little babies sounded perfect. And it was.
The other thing that surprised me is how light they are. And they aren’t sickly sweet. They are just delicate and yum, yum, yum.
- For the Panna Cotta;
- 1 1/2 cups whole milk
- 3 tsp powdered gelatine
- 1/3 cup caster sugar
- 1 1/2 cups cream
- 1 tsp vanilla paste
- pinch of salt
- For the Orange Syrup;
- Zest of one large orange
- 1 cup orange juice
- 1/4 cup caster sugar
- 1 tsp powdered gelatine
- For the Panna Cotta;
- If you want to turn the Panna Cotta out onto a plate when set, first start by spraying your dariole moulds or ramekins with oil spray (I find dariole moulds easier to use). Wipe them with paper towel so there is only a light covering.
- Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end). Turn the heat on low under the sauce and stir for a minute or two until the gelatine has dissolved.
- Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
- Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until thoroughly combined.
- Pour into dishes or moulds. Place immediately in the fridge and allow to set for at least 4 hours (or they can be made a day ahead).
- To unmould, fill a dish with warm water just an inch or so, then sit the moulds into the warm water for 10-20 seconds. Place your serving dish on top of the Panna Cotta mould and flip it over. Give the Panna Cotta a gentle shake. They may take a little bit of encouragement but should slide out perfectly. These will melt if left for too long so make sure you don't turn them out until ready to serve.
- For the Orange syrup;
- Place the zest, juice, sugar and water in a saucepan and simmer until all the sugar is dissolved. Turn the heat off and mix in the gelatine. Leave it to cool down and it should become nice and thick and syrupy. Drizzle over the top of the Panna Cotta