Chef Piero Selvaggio
Panna Cotta
Category
Dessert
Servings
6 - 8 servings
Prep Time
4 hours 10 minutes
Cook Time
15 minutes
Author:
Chef Piero Selvaggio
Ingredients
-
3 sheets Gelatin, softened in ice water
-
6 ounces Milk
-
5 ounces Sugar
-
1 Vanilla Bean, scraped
-
8 ounces Cream
-
3 ounces Mascarpone
-
1 pinch Canela (Cinnamon Sticks)
-
Organic Orange zest
-
3/4 cup Orange Juice plus 1 tablespoon Sugar, boiled together
-
1 teaspoon cornstarch - plus 1 teaspoon Water
-
Juice of 1/2 Lemon
Orange Sauce
Directions
Boil milk with the sugar and vanilla bean. Add the softened gelatin and strain. Add the orange zest to the strained milk. Set aside to cool.
When lukewarm, whip together the cream, mascarpone and cinnamon. Fold this into the milk mixture.
Pour into buttered/oiled molds and refrigerate for 4 hours or overnight. Serve with Orange Sauce.
Orange Sauce
Boil Orange Juice and Sugar. Combine together with with Cornstarch and Water. Cook 3 - 5 minutes, strain and add the Lemon Juice.
Filed in:
Canela,
Cinnamon Sticks,
Dessert,
Gelatin,
Mascarpone,
Organic Lemons,
Organic Oranges,
Panna Cotta,
Vanilla Beans
