Orange panna cotta anyone?

The coolest thing that I am experiencing nowadays is going to parties and get-togethers and being asked by multiple people when my next post is coming up....to know that there are folks out there who are enjoying reading and experimenting at home thru this blog makes me feel euphoric....in view of which, I am sharing a great party favorite (of course it had to be a dessert!!).

If there were two words that inspired a mixture of terror and awe within me, then it would have to be “gelatin” and “panna cotta”. To even contemplate working with the former and for that matter, attempting to make the latter, seemed like an impossibility. But, then I attended a cooking class at a high-end food retailer in Bangalore and was able to learn the tricks directly from the dessert chef of one of the most amazing Mediterranean restaurant of the city.

It really is a fairly simple dessert…of course, it goes without saying that I say a silent prayer each time I refrigerate the completed mixture, I don’t try to unmold the panna cotta (though in all fairness, I have done it in the past with perfect results…..it is just that I prefer serving it in individual containers with some sort of garnish versus plate it individually for larger dinner parties), and I really have not tried to modify this recipe…much.

So, without further ado….please consider making this dessert which has a healthy dose of orange juice and yogurt….so much so, that you almost forget about the litre of cream that accompanies it J. But, remember, eating healthy is a very relative term and good things enjoyed in moderation are never harmful – or at least, that’s my excuse!

 

 

Orange Yogurt Panna Cotta - 30 servings

(Note that I have also successfully halved the recipe by simply reducing all ingredients by half)

 

Powdered Gelatin - 20 gms

Cold water - 60 ml

Heavy Cream - 1 litre

Caster Sugar - 350 gms

Store bought firm yogurt - 450 gms

Orange Juice - 450 gms

Vanilla bean - 1 pc or powdered vanilla 1/4 tsp

Orange zest - 1 tbsp.

 

 

In a large pot, bring the cream, sugar, and vanilla bean (slit up) or powder to a slow simmer. At the same time, let the gelatin bloom in the cold water for 5 minutes and then either microwave with 10 second intervals on medium level or use the double boiler method to bring to a clear liquid consistency. Let the cream mixture cool down a bit.

 

 

Add the gelatin mixture to the cream.

 

 

Next add the orange juice. I used store bought variety, but, you can use fresh juice if it is in season.

 

 

Mix up the yogurt and add to the cream and juice mixture.

 

 



Now, the tough part is done! Sieve the whole mixture so that any lumps from the gelatin and the vanilla bean pod can be removed.

 

 

Add the orange zest to the mix.

 

 



Pour into individual molds. In case you are hoping to upturn and serve, you should coat the inside of the molds well with olive oil (it has surprisingly no impact on the taste) before pouring the mixture. Refrigerate for at least 6 hours till firm.

 

 

 

Garnish with mandarin oranges, basil, mint leaves or lemon slices and serve.

 

Another option for serving could be the addition of a stewed fruit topping. I decided to try a blueberry orange one.

 

 

Blueberry Orange Topping - makes 1/2 cup

 

1/3 cup dried blueberries

3/4 cup orange juice

4-5 tsp caster sugar

1/2 tsp orange zest

 

 

Bring all the ingredients to a boil till the berries plump up and orange juice reduces by one third. Roughly blend the cooled mixture with a hand blender.

 

 

Add to the set panna cotta serving bowls or provide as a side.

 

Your somewhat guilt free bliss awaits.....