John Myers
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Chocolate Panna Cotta on Orange Dish, with Tiramisu Turret
The perfect chocolate panna cotta on orange dish, with tiramisu turret recipe with a picture and simple step-by-step instructions.
For the chocolate panna cotta:
- 400 ml Cream
- 100 g Dark chocolate
- 1 packet Gelatine fix
- 2 tbsp Sugar
For the orange mirror:
- 4 Pc. Oranges
- 0,5 Pc. Vanilla pod
- 1 packet Vanilla sugar
- 1 tsp Food starch
- 1 packet Chocolate white
For the tiramisu turrets:
- 100 g Cream
- 80 g Powdered sugar
- 1 tsp Cream stabilizer
- 250 g Mascarpone
- 1 tbsp Cream cheese
- 1 packet Vanilla essence
- Espresso
- Amaretto
- Oatmeal cookies
For the chocolate panna cotta:
- Bring the cream to a boil and carefully stir in the sugar and chopped chocolate.
- Remove from heat and fold in Gelatinefix. Spread evenly in dessert molds and place in the refrigerator for at least 4 hours.
For the orange mirror:
- 2 Fillet oranges, set pieces aside and squeeze the juice out of the remaining oranges. Mix 2-3 tablespoons of orange juice with a heaped teaspoon of cornstarch until smooth.
- Bring the remaining orange juice with the vanilla sugar and the pulp of the vanilla pod to the boil and add the mixed cornstarch. Cook until the sauce thickens noticeably.
- After 4-5 hours, turn the panna cotta out and garnish with chopped white chocolate. Serve with the orange fillets and the sauce.
For the tiramisu turrets:
- Boil espresso and let it cool. Add the amaretto if you like.
- Whip the cream with icing sugar and whipped cream until stiff. Mix the mascarpone with cream cheese and vanilla extract well. Mix both together and fill into a piping nozzle.
- Dip the biscuits briefly in espresso. Squirt the mixture onto the biscuit. Build turrets from two biscuits with cream.
- Sprinkle with cocoa powder to serve.
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