DUKAI

Orange Panna Cotta

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Cooking

Step 1 of 5

1 of 5

If you are using powdered gelatine, mix it with the cold water and leave it for 10 minutes. If you are using leaves, soak them in ice-cold water for 5 to 10 minutes, then lift them out and squeeze out the excess.

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What you are cooking with

The cream base

  • 1.6 L Fresh cream, 35 percent
  • 600 ml Full cream milk
  • 180 g Caster sugar
  • 2 each Vanilla beans, split and scraped
  • of 4 oranges, only the orange part Orange zest
  • a pinch Fine sea salt

The orange component

  • 300 ml Freshly squeezed orange juice
  • 120 ml Fresh mandarin juice, or more orange juice
  • 40 ml Lemon juice
  • 20 ml Grand Marnier or Cointreau, optional

Gelatine, one or the other

  • 18 g Powdered gelatine, bloomed in 90 ml cold water
  • 10 each Silver gelatine leaves, the alternative to the powder, soaked in ice-cold water
The whole method