Panna cotta with orange sauce

Ingredients for 6 servings:

• 6 sheets of white gelatin
• 600 ml cream
• 1 vanilla pod(s)
• 60 g sugar
• 100 ml Amaretto
• 1 pack of flavoring (orange flavor)
• 200 g honey (acacia honey)
• 400 ml orange juice, without sugar
• 3 tsp cornstarch
• 3 tbsp water
• 200 g crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

cooked cream with delicious orange sauce

Soak the gelatine in cold water. Combine the cream, vanilla (scrape out), 60g sugar, Amaretto, and orange flavoring. Bring to a boil. Squeeze out the gelatine, carefully add it to the hot cream, and let it dissolve. Stir in 200g crème fraîche, then transfer to small molds and refrigerate (approx. 5 hours). Orange sauce: Heat the honey in a small saucepan and let it caramelize slightly, then add the orange juice and reduce. Mix the cornstarch and water, stir into the honey and orange juice, and simmer for 5 minutes. Then refrigerate to cool. Before serving, briefly dip the molds containing the panna in hot water and turn them out. Pour the sauce over them, and you’re done. Very rich – but super delicious!