Ingredients
1 tsp gelatin
1/2 cup freshly squeezed orange juice
1 cup heavy cream
1/3 cup sugar
1/2 a lemon's worth grated peel
1 orange's worth grated peel
In a small shallow bowl dissolve gelatin in 1/4 cup of the orange juice. Whisk with a fork to break it up.
While it's resting, combine all remaining ingredients in a saucepan and bring to just below a boil. Stir to ensure sugar has thoroughly dissolved. Remove from heat. Transfer the gelatin mixture into a pyrex measuring jug with a spatula. Pour the heated cream mixture over top in a thin stream; whisk well with a fork. Pour the panna cotta into waiting receptacles (these can be virtually anything you choose). Allow to cool to room temperature, then cover with cling film. Chill in the fridge for at least 4 hours.
The panna cotta was topped in this case with an orange jelly:
(the previous layer has to be completely set before adding another)
Ingredients
1 tsp gelatin
1 1/2 cups freshly squeezed orange juice, strained
1/4 cup sugar
As above, soften gelatin in a small bowl with 1/4 cup of orange juice. Heat remaining juice along with sugar in a small saucepan. When small bubbles form, remove from heat. Transfer gelatin to pyrex measuring jug and pour heated orange juice mixture over top; whisk well. Distribute evenly between portions.
Allow to set in the fridge.
Consume with a small, pleasing spoon.
1 tsp gelatin
1/2 cup freshly squeezed orange juice
1 cup heavy cream
1/3 cup sugar
1/2 a lemon's worth grated peel
1 orange's worth grated peel
In a small shallow bowl dissolve gelatin in 1/4 cup of the orange juice. Whisk with a fork to break it up.
While it's resting, combine all remaining ingredients in a saucepan and bring to just below a boil. Stir to ensure sugar has thoroughly dissolved. Remove from heat. Transfer the gelatin mixture into a pyrex measuring jug with a spatula. Pour the heated cream mixture over top in a thin stream; whisk well with a fork. Pour the panna cotta into waiting receptacles (these can be virtually anything you choose). Allow to cool to room temperature, then cover with cling film. Chill in the fridge for at least 4 hours.
The panna cotta was topped in this case with an orange jelly:
(the previous layer has to be completely set before adding another)
Ingredients
1 tsp gelatin
1 1/2 cups freshly squeezed orange juice, strained
1/4 cup sugar
As above, soften gelatin in a small bowl with 1/4 cup of orange juice. Heat remaining juice along with sugar in a small saucepan. When small bubbles form, remove from heat. Transfer gelatin to pyrex measuring jug and pour heated orange juice mixture over top; whisk well. Distribute evenly between portions.
Allow to set in the fridge.
Consume with a small, pleasing spoon.
These delightful wafer thin cookies paired splendidly with the above. Recipe can be found here.