Orange Panna Cotta Recipes

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ORANGE PANNA COTTA - EASY CHRISTMAS DESSERTS



Orange Panna Cotta - Easy Christmas desserts image

Orange panna cotta is creamy and fresh dessert, one of the Christmas dessert ideas you can make for your family! If you like easy no bake desserts, this creamy and fresh panna cotta recipe is for you.

Provided by Cooking Journey

Categories     Dessert

Time 30m

Number Of Ingredients 10

400 ml fresh orange juice
8 g Agar-Agar powder (4 tsp)
200 ml heavy cream
200 ml full fat milk
6 g Agar-Agar powder
1 cinnamon stick
2 cloves
2 tbsp sugar
4 peppermint leaves (or lemon balm)
1 tsp shredded chocolate

Steps:

  • Juice 4 oranges to get 2 cups juice. Sieve the juice to remove any skins or seeds.
  • Add Agar to the juice and mix well. Cook in a pan on a low heat for 2-5 minutes. Let it cool a little.
  • Put kitchen towel in a bowl and place the glasses so that you can fill them under an angle. Fill half of each glass with orange juice. Leave to set in the fridge.
  • Dissolve Agar in warm milk. Mix it with heavy cream, stir in sugar, add spices. Cook on a low heat 3-5 minutes, then let it cool for about 10-15 minutes Remove the spices.
  • When the orange juice is set, remove the glasses from the bowl and fill with milk and cream mixture. Leave the panna cotta in the fridge for an hour until set or overnight.
  • Decorate with peppermint leaves and chocolate. Serve.

Nutrition Facts : Calories 583 kcal, Carbohydrate 49 g, Protein 7 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 147 mg, Sodium 92 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 14 g, ServingSize 1 serving

ORANGE PANNA COTTA



Orange Panna Cotta image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 6 servings

Number Of Ingredients 13

2 cups heavy cream, plus 3/4 cup heavy cream, whipped to very soft peaks
1/2 vanilla bean, seeds scraped
2 oranges, zested (about 1/4 cup)
3 sheets gelatin
1/2 cup confectioners' sugar
1/4 cup milk
1/4 cup fresh orange juice
Sugared Champagne Grapes, recipe follows
1 tablespoon powdered egg white*
2 tablespoons lukewarm water
1 bunch fresh Champagne grapes
1 cup superfine or caster sugar
*available at fine food and bake shops

Steps:

  • In a saucepan, over medium heat, combine the heavy cream, vanilla bean, seeds and orange zest. Bring the liquid to a simmer and cook until it's reduced to 1 1/2 cups.
  • In the meantime place the gelatin sheets in a bowl and cover with cold water, about 5 minutes. Pour off water and squeeze any excess water from the softened gelatin sheets. Remove the cream mixture from heat. Whisk in the confectioners' sugar until fully incorporated. Whisk in the softened gelatin sheets, milk, and orange juice and let stand for 3 minutes. Stir to ensure that the gelatin sheets are well dissolved. Strain through a very fine sieve into a medium mixing bowl.
  • Place mixture in an ice bath, stirring continually for about 3 minutes to allow it to thicken slightly. Gently stir in half of the whipped heavy cream and then gently fold in the remaining cream. Divide the mixture into the individual molds, filling the molds 1/4-inch from the top. Refrigerate for 1 hour, or until the panna cottas have cooled completely and the gelatin has set.
  • To unmold the panna cotta, take the molds directly from the refrigerator and carefully dip them in hot water for 15 seconds. Run a sharp knife around the sides of the mold. Invert the molds over a plate and serve immediately with Sugared Champagne Grapes.
  • Sugared Champagne Grapes:
  • Whisk together the powdered egg white and water until frothy and light. Brush the champagne grapes lightly with the egg white mixture and roll in 1/2 cup of the sugar. Place the sugared grapes on a bed of the remaining sugar and dry at room temperature for several hours.

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE



Lemon Panna Cotta With Raspberry-Orange Sauce image

You'll love this silky-smooth dessert.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 8

3 cups heavy cream
½ cup sugar
1 ½ teaspoons very finely grated lemon zest
1 (.25 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
1 (12 ounce) package frozen raspberries
6 tablespoons sugar
1 (6 ounce) container fresh raspberries

Steps:

  • Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
  • Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
  • Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
  • When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g

VANILLA PANNA COTTA WITH CARAMELISED ORANGE



Vanilla panna cotta with caramelised orange image

Take the stress out of entertaining with this sophisticated, make-ahead dessert

Provided by James Martin

Categories     Dessert, Dinner

Time 6h

Number Of Ingredients 9

6 gelatine leaves
125ml milk
zest 2 oranges
2 vanilla pods , split
140g golden caster sugar
1.2l double cream
250g caster sugar
5 tbsp Grand Marnier
5 oranges , zested and segmented, any juice retained

Steps:

  • Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.
  • Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
  • While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice - this will make the caramel harden, so just simmer on a low heat, stirring, until it's dissolved to a syrupy consistency. Remove from the heat.
  • Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.

Nutrition Facts : Calories 819 calories, Fat 65 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 52 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium

BLOOD ORANGE PANNA COTTA



Blood Orange Panna Cotta image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Dessert     Quick & Easy     Orange     Cardamom     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

2 1/3 cups fresh blood orange juice (from about 12 blood oranges), divided
1 3/4 teaspoons unflavored gelatin
3/4 cup sugar, divided
7 teaspoons finely grated blood orange peel, divided
2/3 cup fat-free plain greek-style yogurt
2/3 cup heavy whipping cream
1/2 teaspoon fresh lemon juice
1/2 teaspoon cardamom seeds, crushed (from about 16 pods)
Ingredient facts: Blood oranges (in the panna cotta) are an old sicilian variety. They're grown in California, Texas, and Arizona.

Steps:

  • Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.
  • Stir gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/2 cup sugar and 5 teaspoons orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream, and lemon juice into orange juice mixture until smooth. Divide among six small goblets. Chill until set, at least 4 hours ahead.
  • Stir 1 1/3 cups orange juice, 1/4 cup sugar, 2 teaspoons orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tablespoons, 16 to 17 minutes. Strain syrup into small bowl; chill.
  • Spoon some of syrup over each panna cotta and serve.

BURNT ORANGE PANNA COTTA



Burnt Orange Panna Cotta image

Categories     Milk/Cream     Mixer     Dairy     Fruit     Dessert     Orange     Winter     Chill     Party     Sour Cream     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 teaspoons unflavored gelatin
2 tablespoons whole milk
1/4 cup confectioners sugar
1/8 teaspoon salt
1 1/2 cups heavy cream
1/4 cup granulated sugar
2 1/2 teaspoons finely grated fresh orange zest
1/4 cup fresh orange juice
3/4 cup sour cream
2 navel oranges
Special equipment: 6 (1/2-cup) metal molds

Steps:

  • Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
  • Whisk together confectioners sugar, salt, and 1 cup heavy cream.
  • Cook granulated sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a golden caramel. Stir in 1 1/2 teaspoons zest and cook, stirring, until zest is toasted and fragrant, 30 seconds to 1 minute. Stir cream mixture and carefully add to caramel (it will bubble and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
  • Stir in gelatin mixture and remaining teaspoon zest until gelatin is dissolved. Stir in orange juice, then let stand just until cooled to room temperature. Pour through a fine sieve into a medium bowl.
  • Beat remaining 1/2 cup heavy cream with an electric mixer until it just holds soft peaks. Whisk sour cream in another bowl until smooth. Fold whipped cream into sour cream, then fold into caramel mixture until combined well.
  • Spoon into molds and chill until firm, at least 8 hours.
  • Dip molds in hot water 2 or 3 seconds and run a thin knife around edge of molds to help release panna cotta. Invert onto dessert plates and let stand at room temperature 20 minutes.
  • While panna cotta is standing, remove peel and white pith from oranges with a sharp knife. Holding oranges over a bowl to catch juices, cut sections free from membranes. Squeeze juice from membranes into bowl and coarsely chop orange sections.
  • Just before serving, spoon orange pieces and juice over desserts.

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