for panna cotta:
• cream 20-35% fat – 500 ml
• milk – 150 ml
• sugar – 5 tbsp.
• vanilla sugar – 10g
• gelatin – 20-25 g
• water – 50 ml
for the orange sauce:
• orange (large) – 1 piece
• sugar – 1 tbsp.
• butter – 15 g
• starch – 1/3 tsp.
• alcohol optional (cognac, rum, etc.) – 50 ml
- Pour gelatin with water and leave for 15-20 minutes to swell. When it swells, place the container with gelatin in a water bath and stir constantly to completely remove all the grains. Cool down a bit.
- In a separate bowl, mix cream and milk, add sugar and vanilla sugar, put on a small fire and stir constantly. Remove from heat when the sugar is completely dissolved, do not boil the mixture.
- Pour the gelatin into the cream mixture, stirring constantly (it is desirable that all liquids are at the same temperature). Pour into molds and refrigerate until set.
- Grate the orange zest (do not touch the white part), squeeze out the juice.
- Melt the sugar in a dry frying pan, then add the butter. Mix until smooth and add the zest. Add cornstarch to the bowl of orange juice (if you’re using alcohol, it’s time to add it), mix and pour into the pan. Simmer for about 3-5 minutes until the sauce thickens. Remove from fire.
- Remove the frozen panna cotta from the mold (so that it can be easily separated, I walk along the walls of the mold with a hot hairdryer), put it on a dish and pour over the sauce. You can add orange slices, mint sprig.