Best Orange Panna Cotta Recipes

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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

ORANGE PANNA COTTA



Orange Panna Cotta image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon powdered gelatin
3 tablespoons water
4 cups heavy cream, or a combination of cream with milk or buttermilk
3/4 cup sugar
6 wide strips fresh orange peel (orange part only-no white pith)
1/2 vanilla bean, split lengthwise
Semisweet chocolate curls, for garnish (optional)
Orange supremes (segments), for garnish

Steps:

  • In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir).
  • Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. (If the gelatin doesn¿t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved.)
  • Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish. Chill, uncovered, at least 3 hours.
  • To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful). Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes.
  • Notes about the recipe: I love panna cotta because you can combine milks and creams to make it sweeter, more tart, or creamier. And then the flavor can be anything you can imagine goes well with dairy¿raspberry, citrus, coffee, tea, what ever! So it's one of those really flexible desserts that you can tailor to fit the flavors in the rest of your menu, and "flexible" almost never happens when it comes to a dessert recipe. Also, you can vary the container you make it in and turn it out to serve it or leave it in. Try using eggcups, demitasse cups, a hollowed out clean eggshell, shot glasses, anything will do. These are ingredients you might already have in your kitchen, too, so it cuts down on shopping, which is key for me. When I want to cook, I want to get right to it and not have to make a trip to the grocery just to get my hands into some dessert!

LEMON PANNA COTTA WITH RASPBERRY/ORANGE SAUCE



Lemon Panna Cotta With Raspberry/Orange Sauce image

This is a super simple and extremely delicious dessert that looks very elegant when served! My guests thought I had slaved over it all day and one even thought I ordered it in! Very easy, even for first time makers! I hope you enjoy it as much as my family does!

Provided by Chef Nichol

Categories     Dessert

Time 35m

Yield 8 4oz cups, 8 serving(s)

Number Of Ingredients 8

3 cups heavy cream
1/2 cup sugar
1 1/2 teaspoons very finely grated lemon zest
1 (1/4 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liquor
1 (12 ounce) package frozen raspberries
1 (6 ounce) container fresh raspberries
6 tablespoons sugar

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 tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
  • Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
  • Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
  • Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
  • Transfer sauce to a medium bowl.
  • 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 plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
  • I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
  • You can also substitute strawberries for the raspberries!

Nutrition Facts : Calories 450.9, Fat 33.2, SaturatedFat 20.6, Cholesterol 122.3, Sodium 36.5, Carbohydrate 38.2, Fiber 3.3, Sugar 32.2, Protein 3.1

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.

LEMON GRASS PANNA COTTA WITH ORANGE CHILI CARAMEL SAUCE



Lemon Grass Panna Cotta With Orange Chili Caramel Sauce image

A fellow Canadian, Kim Seagram, granddaughter of Sir Joseph Seagram, owns Stillwater Restaurant. She produces wildly inventive Asian-influenced food. Here is one of her creative desserts. This is definitely a different flavour for those feeling jaded about panna cotta. The caramel is only slightly spicy so as not to overwhelm the dessert. From LCBO magazine.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup milk
1 1/2 cups whipping cream
1/3 cup sugar
1 stalk lemongrass, lower third of bulb only, bashed with the back of a heavy knife to release juices, chopped
1 tablespoon gelatin powder
1 orange
1 teaspoon corn syrup
1 cup sugar
1 cup water
1/2 cup granulated sugar
1/2 cup water
1 fresh chili pepper, seeded and halved (red or green chili)

Steps:

  • Combine ¾ cup (175 mL) milk, whipping cream, sugar and lemon grass in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let steep for 1 hour. Strain.
  • Pour remaining ¼ cup (50 mL) milk into small pot. Sprinkle in gelatine. Dissolve slowly on low heat, stirring occasionally. When fully dissolved, remove from heat and stir gelatine mixture into cream mixture. Let cool, stirring occasionally until cold.
  • Oil 4 medium ramekins or other small dishes and strain in custard mixture. Chill 4 hours or until set. Dip base of ramekins in hot water to loosen. Turn panna cotta out onto individual serving dishes or serve in the moulds.
  • For Orange Caramel, cut orange in half and squeeze out juice. Reserve 1/3 cup (75 mL) juice for sauce. Cut orange peels in half again.
  • Combine corn syrup, sugar, water and orange peel in a saucepan and stir over low heat until sugar dissolves. Add ¼ cup (50 mL) of water and bring to boil. Turn heat down to medium and continue to cook, swirling pan occasionally, for 30 minutes or until syrup becomes a pale golden colour. Pour in reserved orange juice and cook, stirring constantly for 2 minutes or until caramel has come together to form a syrup.
  • Remove pan from heat. Pour caramel into a heatproof bowl and remove orange peels. Set aside to cool.
  • For Candied Chilies, bring sugar and water to boil. Turn heat to medium and stir until sugar is almost dissolved. Add chili, reduce heat to a gentle simmer and cook 10 minutes or until almost translucent. Let cool in syrup and strain.
  • Add candied chilies to caramel and stir. Once cool, if caramel is too firm to stir, add a little warm water and stir over low heat until well-combined and caramel has a thick, pouring consistency.
  • Drizzle onto panna cotta.

Nutrition Facts : Calories 731.8, Fat 35.4, SaturatedFat 22, Cholesterol 130.8, Sodium 70.1, Carbohydrate 103, Fiber 0.9, Sugar 95.7, Protein 5.8

BLOOD ORANGE PANNA COTTA



Blood Orange Panna Cotta image

The blood oranges give the panna cotta a gorgeous pink hue and a unique flavor, though regular oranges would work well too. Make the components a day in advance. In addition to freeing up a lot of time on the big day, the panna cotta and granita need plenty of time to set. The candied pistachios will keep for a long time, assuming you don't eat them all. They are that good.

Provided by Michael Anthony

Categories     dessert

Time P1D

Yield 4 servings

Number Of Ingredients 17

1/2 cup blood orange juice, freshly squeezed, about 2 to 3 oranges; can substitute fresh regular OJ
1/8 cup sugar
1/2 cup crème fraîche
1 cup buttermilk, preferably fresh and very sour
1 ounce powdered gelatin
Zest of 1/2 blood orange
1 Stalk lemongrass, cleaned and roughly chopped
Strips of zest from 2 oranges
1/3 cup sugar
1 1/3 cups Water
3 cups orange juice, fresh
1 cup Pistachios
2 tablespoons confectioners' sugar
1/8 cup Water
1/8 cup sugar
Pinch of salt
2 oranges, large, supremed

Steps:

  • FOR THE PANNA COTTA: Pour gelatin into a small bowl and moisten with 1 T cool water. Let bloom for 1 or 2 minutes. In a small saucepan, combine half of the blood orange juice with the sugar on medium heat, and bring just to a simmer. Add gelatin and the finely-grated zest. Remove from heat when gelatin fully dissolved. Set aside.
  • In a medium bowl, combine remaining orange juice with creme fraiche and buttermilk. Strain hot juice-gelatin liquid into the bowl, and whisk gently to mix evenly. Portion into ramekins. Refrigerate and allow to set, about 4 to 6 hours, or overnight.
  • FOR THE GRANITE: Pour orange juice into a large mixing bowl. Combine lemongrass, zest strips, sugar, and water in a saucepot and bring to boil. Remove from heat and strain into the orange juice. Stir. Pour into a large freezer-safe storage container, cover and refrigerate. When cool, freeze overnight. When solid, scrape with a fork into ice flakes. Serve or store in the freezer in a sealed container.
  • FOR THE PISTACHIOS: On a sheet pan, toss pistachios in just enough confectioners' sugar to lightly coat. Combine water, sugar, and salt in heavy-bottomed skillet on high heat. Cook until sugar melts and lightly caramelizes to light brown (about 140 Celsius). Add the pistachios and mix vigorously to coat every nut with sugar mixture. Keep cooking and stirring until the nuts caramelize. Meanwhile, line the sheet pan with parchment or a Silpat. Spread nuts on the Silpat or parchment-lined sheet tray to cool.
  • ORANGE SUPREMES: With a sharp knife, cut the top and bottom off each orange. Trim rind and skin from sides, following the contour of the orange. Cut orange into segments by making a vertical cut on either side of each segment's white stripe. To serve, place 3 to 4 supreme slices on top of each panna cotta ramekin. Scrape 1 to 2 T of granite ice flakes from the block with a fork and add over supremes. Garnish with sea salt and a few caramelized pistachios.

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.

PANNA COTTA WITH STRAWBERRIES AND CHOCOLATE - ORANGE SAUCE



Panna Cotta With Strawberries and Chocolate - Orange Sauce image

Very easy to make. Great make ahead desert. Very elegant light and satisfying. Cooking time does not including chilling time.

Provided by Marlitt

Categories     Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup strawberry
1 tablespoon brown sugar
1/4 cup milk, luke warm
1 (1/4 ounce) package unflavored gelatin
1 cup whipping cream
1 tablespoon vanilla
1/3 cup sugar
1/2 cup ricotta cheese, extra creamy
1/2 cup whipping cream
1 ounce semisweet chocolate
1 tablespoon milk
1 tablespoon orange-flavored liqueur

Steps:

  • Into a small bowl haul and half or slice strawberries.
  • Add brown sugar and coat strawberries, set aside.
  • Pour warm milk into a small dish and sprinkle with gelitin, set aside.
  • In a sauce pan over medium heat bring cream, vanilla,and sugar to a boil, stirring constantly.
  • Let boil about 2 minutes.
  • Remove from heat add the gelitin mixture stir until desolved.
  • In a small bowl add 1/2 cream to richotta and blend until smooth and creamy.
  • Beat the cheese mixture into the hot cream mixture, until well blended.
  • Pour into small greased ramikins or jelly molds.
  • Put into refrigerator for at least 4 hrs to set.
  • Draw the edge of a knife arount the inside of the ramikin to loosen or put in a hot water bath for 20 seconds then turn out onto a serving dish.
  • In the microwave melt chocolate and milk, add liquior and stir to blend well.
  • Pour over panna cotta.
  • Top with strawberries.

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