Orange flower water panna cotta, orange segments with vanilla Recipe

Italian cream with vanilla, served with an orange couiis and segments.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 3.8/5
Pour people
  • Double cream : 600 ml
  • Caster sugar : 100 g
  • Gelatine leave(s) 2g : 2 whole
  • Orange flower water : 3 drop
  • For the rest of the recipe
  • Orange(s) : 6 whole
  • Orange juice : 100 ml
  • Vanilla pod(s) : 0.5 whole
  • ETAPE 1

    Soften the gelatine in cold water.
    Bring 200ml of double cream to a boil with 100g of sugar. Then add the drained gelatine, the rest of the cream and 3 drops of orange flower water.
    Pour into individual molds and put in the fridge for at least 2 hours.

  • ETAPE 2

    Remove the rind and pith of the oranges with a sharp knife, remove the segments and place them in colander to collect the juice.
    Then reduce the juice in a saucepan with the scraped vanilla pod to obtain a coulis.

  • ETAPE 3

    Serve the panna cotta with the orange segments and the orange and vanilla coulis.

Chef's tip

«The panna cotta can be flavoured with different seasonal fruits.»

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