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Orange Panna Cotta with Orange Compote

Panna Cotta is an Italian dessert, but add oranges and you have an exceptional dessert to serve at a dinner party or for your family.

Course Dessert
Cuisine American
Servings 6 people

Ingredients

  • 2 1/2 cups heavy or light cream, divided
  • 2 teaspoons unflavored powdered gelatin
  • 1/2 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 1 teaspoon orange zest
  • 2 tablespoons whiskey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract or orange blossom water

Orange Compote

  • 2 medium oranges
  • 3 teaspoons granulated brown sugar or honey
  • 1/4 teaspoon vanilla extract

Instructions

  1. Pour one cup pf the cream into a heavy-bottom saucepan and sprinkle the gelatin on top; gently tap the gelatin to push it under the liquid. Allow to sit for 5 minutes.

  2. Place the saucepan on low heat and allow the cream to heat slowly, whisking gently for 4-5 minutes until the gelatin dissolves completely. Do not allow the cream to come to a boil.

  3. Whisk the sugar, remaining cream, orange juice, and zest. Continue to cook over low heat until the sugar is dissolved and the liquid is thoroughly warmed. Stir in the whiskey, vanilla and orange extract. Remove from the heat.

  4. Divide evenly between 6 glasses or pudding bowls and cover with plastic wrap, refrigerate overnight.

Orange Compote

  1. Cut away the orange peel, white pith and outer membrane from the orange. Cut the fruit into small cubes about 2 cups.

  2. Place the fruit, brown sugar, and vanilla in a saute pan and heat to a low simmer for 5 minutes. Remove from the heat, pour into a bowl and allow to cool to room temperature.

  3. When ready to serve, spoon a heaping tablespoon of compote on top of each panna cotta. Top with lightly sweetened whipped cream.