A really delicious dessert. Actually even tastier than the simple vanilla pannacotta from my book.
Ingredients:
Pannacotta:
1/2 liter whipped cream
Vanilla (extract, paste or beans)
Zest of 2 oranges
70 Gm sugar
160 ml milk
3 gelatin leaves
Caramel:
125 Gr sugar
3 tbs Grand Marnier
Juice of the 2 oranges
Decoration:
1-2 oranges segmented
Preparation:
Pannacotta:
Let the gelatin soak in the milk.
Put the whipped cream, sugar, vanilla and the zest of 2 oranges in a pan. Heat this until bubbles appear along the edge. Reduce the heat and let it simmer slightly (for me this took about 6 minutes).
Remove the pan from the heat and let it cool for 10 minutes.
Place the milk in another pan (without the gelatin). Heat this just to the boil.
Remove the gelatin from the heat and let it dissolve.
Add the milk to the whipped cream and let it cool further.
Strain the whipped cream and pour it into glasses (or molds that you can pour).
Place this in the refrigerator for at least 6 hours, but preferably overnight, to firm up properly.
Caramel:
Squeeze the 2 oranges from the pannacotta. Put the juice in a cup.
Add 3 tbs Grand Marnier to the juice and place it nearby. If the caramel is brown, you need to act quickly.
Place the sugar in a pan and let it melt slowly over medium heat (do not stir!). My caramel was quite dark and actually delicious, less sweet.
Now pour the juice and the Grand Marnier into the sugar in one go. Be careful because this splashes quite a bit.
Let it slowly become whole so that you have a sauce.
Let cool completely.
When the pannacotta has set well and the caramel has cooled, you can pour the pannacotta onto a plate or serve it as shown in the photo, in a glass.
Place the orange segments on or around the pannacotta and pour the caramel over the pannacotta.
Enjoy your meal.
