Description
This Vanilla Panna Cotta with Orange Syrup is a luscious Italian dessert featuring a creamy, silky panna cotta infused with vanilla bean paste and topped with a vibrant, tangy orange syrup. Perfectly set and elegantly presented, it combines the richness of cream and delicate gelatin texture with the fresh citrus notes of homemade syrup, ideal for a sophisticated end to any meal.
Ingredients
Vanilla Panna Cotta
- 1 ½ cups whole milk (375ml)
- 3 teaspoons powdered gelatine
- ⅓ cup caster sugar (superfine sugar) (66g / ~2¼oz)
- 1 ½ cups thickened cream (heavy cream) (375ml)
- 3 teaspoons vanilla bean paste
- Pinch of salt
Orange Syrup
- Zest of half a large orange
- ¾ cup orange juice (180ml)
- ½ cup sugar (white granulated or caster sugar) (100g / 3⅓oz)
Instructions
- Prepare molds: Lightly oil the inside of each dariole mold or glass using a tiny bit of oil. Wipe with paper towel to leave only a light coating to help with unmolding later.
- Bloom gelatin: Pour cold milk into a medium saucepan. Sprinkle the powdered gelatin evenly over the milk and let it bloom for 5 minutes, allowing the gelatin to absorb the milk and wrinkle on the surface.
- Dissolve gelatin: Heat the saucepan over low heat and stir gently with a rubber spatula for 1-2 minutes until the gelatin is fully dissolved and the milk looks smooth. Avoid overheating or simmering.
- Add sugar: Stir in the caster sugar until completely dissolved, which should take 1-2 minutes, keeping the temperature low to avoid cooking the mixture.
- Combine cream and flavorings: Remove the saucepan from heat. Stir in the thickened cream, vanilla bean paste, and a pinch of salt thoroughly until combined.
- Chill mixture (optional): Pour the mixture into a jug and chill in the refrigerator for 30-40 minutes, stirring gently every 10-15 minutes with a whisk without adding air. This allows the vanilla beans to suspend evenly in the mixture.
- Pour into molds: Divide the panna cotta mixture evenly into the prepared molds. Immediately place them into the fridge to set for at least 4 hours, or preferably overnight.
- Unmold panna cotta: To serve, fill a dish with warm water about one inch deep. Dip each mold into the water for 10-20 seconds to loosen the panna cotta. Place a serving plate on top and invert it, giving the mold a gentle shake to release the panna cotta. Serve immediately or return to the fridge.
- Make orange syrup: In a saucepan, combine orange zest, orange juice, and sugar. Simmer over medium heat, stirring until sugar dissolves.
- Reduce syrup: Continue simmering until the syrup reduces by half and slightly thickens. It will thicken further upon cooling.
- Serve: Spoon the orange syrup over the unmolded panna cottas and serve promptly to enjoy the perfect balance of creamy sweetness and citrus tang.
- Feedback: Please leave a comment and rating if you enjoy the recipe; it’s highly appreciated and helpful.
Notes
- Lightly oiling the molds assists with easy unmolding but is optional if serving directly in the molds.
- Avoid bringing the milk and gelatin mixture to a simmer to maintain a smooth panna cotta.
- Chilling the mixture before pouring into molds helps suspend vanilla bean specks evenly for visual appeal.
- Panna cotta needs at least 4 hours to set properly but refrigerating overnight is ideal for best texture.
- Warm water dip time may vary based on mold thickness; do not leave molds in water too long to prevent melting.
- Orange syrup can be prepared ahead and stored in the fridge; reheat gently before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
