Orange Panna Cotta atCampari Reduction

preparation

1. take the zest of an orange, then squeeze out the juice

Orange panna cotta

1. Bring the cream together with orange sugar (recipe in my KB) vanilla sugar, freshly squeezed orange juice, orange zest and grand marnier – stir constantly for about 5 minutes while it simmers gently
2. 1 Soak 1/2 sheets of gelatine in cold water – when it is soft, take it out and squeeze it out – add it to the hot orange panna cotta mixture and stir in well until it is completely dissolved – now fill the panna into suitable molds and cook for at least 3 hours. Chill (or overnight)

Campari orange fillets

1. Cut off the entire peel thickly from an orange with a sharp knife – nothing white should be visible any more – (TIP: before you cut away the orange peel you can rub the outer peel finely and make aromatic orange sugar out of it – recipe in my cookbook)
2. then cut out the fillets of the orange between the skins (catch the escaping juice in a bowl) – there is also orange juice in the remains of the orange skins, which can be squeezed out with a potato press
3. Bring campari, multivitamin syrup, grand marnier, port wine, orange sugar, vanilla sugar and the squeezed out orange juice to the boil – then take the pot off the fire and put the orange fillets in it – covered for at least 2 hours. let marinate

Campari reduction

1. Take the orange fillets out of the campari sauce and cool them – heat the campari sauce again and reduce it until it has a creamy consistency

serve and decorate

1. Put the orange panna cotta on the plate – group the orange fillets and the campari reduction around them – add a few pistachios and a few orange zest