Vanilla Panna Cotta with Orange Sauce is a rich, sweet, tangy, luscious, and creamy Italian dessert that is the perfect for any occasion!
The sweetness of the cream and the tangyness of orange sauce goes perfectly together!It looks impressive but is actually easy to make! With its simplicity and versatility to make, it is a showstopper for a dinner party or at a family supper.
WHAT IS PANNA COTTA?
Panna cotta means ‘cooked cream’ in Italian. It includes very few basic ingredients like full fat cream, milk, a sweetening agent like honey or sugar, flavors like vanilla and gelatin or agar-agar or vegan jel for thickening and to hold the shape.
The final product is rich and silky smooth. Despite the heavy cream, this dessert is perfect as a light not-too-sweet dessert after a heavy meal. If you wish to make an even lighter panna cotta, you can replace some of the heavy cream with a lighter cream or milk. I tried it that way a few times and it was still very much delicious.
WHAT ARE THE INGREDIENTS YOU WILL NEED?
Traditional panna cotta uses a handful of everyday ingredients,
- Whole milk
- Gelatine powder
- Vanilla bean paste / extract
HOW TO MAKE PANNA COTTA?
In just 6 easy steps and less than 10 minutes you can have your dessert done.
- Bloom the gelatin in cold milk
- Heat the milk to lukewarm to dissolve the gelatin
- Dissolve the sugar in the milk
- Add flavoring
- Pour into cold cream
- Pour into serving dishes and set in the fridge.
HOW TO DEMOULD THE PANNA COTTA?
- Once set, just dip the base of the mould in some luke warm water for 10 seconds.
- Use a small knife to very carefully run around the side of the panna cotta mould, just enough to let some air in to release it. You’ll also be able to see if the panna cotta is moving freely in the mould this way.
- Place the plate upside down over the panna cotta mould and flip them over.
- Give the panna cotta mould a little tap and it should slide out.
- If it doesn’t work the first time, give it a few more seconds in the warm water and try again.
TIPS TO MAKE PREFECT PANNA COTTA:
- Blooming the gelatine – Sprinkle your gelatine over the cold milk in a saucepan in a single layer and let it sit. This helps in softening the gelatine to make it dissolve easier.
- DON’T bring the milk to a simmer – Make sure to be lukewarm which is enough to dissolve the gelatine and sugar.
- Panna Cotta Moulds – Panna Cotta can be served innumerable ways. I’ve served it in pretty wine glasses, preserve jars, drinking glasses, in tart form, in a cheesecake. So get creative with it
- Spray Oil – It’s best to give your mould a light rub of oil before pouring your panna cotta mixture in.This helps to demould easily.
- Dab Water – Before turning the panna cotta out, sprinkle little water onto the serving plate. This will allow you to move it around a little once turned onto the plate, in the case it doesn’t end up right where you want it.
CAN YOU FREEZE PANNA COTTA?
Yes, you can! It keeps well in the freezer. Leave it overnight in the fridge to thaw throughly before using.
CAN PANNA COTTA BE MADE AHEAD?
Yes, they can. Once made, the panna cotta will keep in the fridge, covered, for up to 3 days.
HOW TO SERVE PANNA COTTA?
I serve this Vanilla Panna Cotta with an easy Orange sauce but, being a vanilla base, you could serve it with so many different flavours.
Try Vanilla Panna Cotta with Berry Sauce recipe!
VANILLA PANNA COTTA WITH ORANGE SAUCE
For the Panna Cotta
1 cup whole milk
2 1/4 tsp powdered gelatine
1/4 cup caster sugar
1 cup heavy cream
1 tsp vanilla extract
For the Orange Sauce
1 tbsp orange zest
1 cup orange juice
2 tbsp cup caster sugar
1 tbsp corn flour
For Panna Cotta:
- Place cold milk in a small sauce pan and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Allow to bloom for 5 minutes (it should look a bit wrinkly by the end). Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved.
- Add the sugar ,vanilla extract 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 and mix well.
- Spraying your moulds or ramekins with oil spray and wipe them with paper towel so there is only a light covering.
- Pour the panna cotta mixture into dishes or moulds. Place immediately in the fridge and allow to set for at least 4 hours.
- Once it is set, keep in a lukewarm water for 10 seconds to demould.
For Orange Sauce:
- Place the zest, juice, flour and sugar in a saucepan and simmer, stirring until all the sugar is dissolved. Turn the heat off and leave it to cool down.
- It should become nice and thick. Drizzle over the top of the Panna Cotta.
- Sprinkle your gelatine over the cold milk in a saucepan in a single layer and let it sit. This helps in softening the gelatine to make it dissolve easier.
- Make sure to boil the milk to be lukewarm which is enough to dissolve the gelatine and sugar.
- Panna Cotta can be served innumerable ways. I’ve served it in pretty wine glasses, preserve jars, drinking glasses, in tart form, in a cheesecake. So get creative with it
- It’s best to give your moulds a light rub of oil before pouring your panna cotta mixture in.This helps to demould easily.
- Before turning the panna cotta out, sprinkle little water onto the serving plate. This will allow you to move it around a little once turned onto the plate, in the case it doesn’t end up right where you want it.
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