in Dessert Recipes, Italy

Orange panna cotta with espresso

updated

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Ingredients for 6 servings:

  • 3 sheets of gelatin
  • 1 orange(s), untreated, peel
  • 600 g whipped cream
  • 45 g sugar
  • 15 g vanilla sugar, homemade
  • 2 tbsp orange liqueur, e.g. Grand Manier
  • 6 cup(s) Espresso, strong, freshly brewed

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 12 minutes; Total time approx. 6 hours 27 minutes

new interpretation of an inexhaustible theme, suitable for the buffet, must be prepared

Soak the gelatin in cold water. Peel the orange peel thinly and bring it to a boil in a saucepan with the cream and sugar. Then simmer for 10 minutes. Remove the orange peel from the cream, dissolve the squeezed gelatin in the slightly cooled cream. Add the orange liqueur. Divide the orange cream among 6 glasses, cover, and let set in the refrigerator for at least 6 hours, preferably overnight. Pour a hot espresso over each one before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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