Panna-kota creamy orange

Category: Dairy and egg dishes
Panna-kota creamy orange

Ingredients

Cream 20% 500 ml
Milk 100 ml
Sugar 80 + 80 gr.
Orange 1 PC
Gelatin 10 gr.

Cooking method

  • A fragrant dessert with a slight citrus bitterness.
  • The tenderness of the courtesan's thigh - such should be the density of the panna-kota. Therefore, if you know that your gelatin has a high gelling ability, then reduce its amount.
  • Panna-kota creamy orange
  • Soak gelatin in milk. If you want to use 35% cream for panna-cat, then the gelatin can be soaked in water.
  • Panna-kota creamy orange
  • Remove the zest from the orange and divide into two parts. Squeeze out the juice. One part of the zest + orange juice + 80 gr. put sugar in a saucepan to boil (I do this in a small Redmond-01 multicooker on the stew program for 20-30 minutes with the lid open). We boil to the desired consistency.
  • Pour the cream into the processor bowl and add the second part of the orange zest and 80 g of sugar. Cooking temperature 50 degrees, stirring speed 2, time 10 minutes. At the end of the program, filter the cream through a fine sieve (to separate it from the rind).
  • Put the cream back into the processor bowl and add the soaked gelatin (along with the liquid).
  • We close the lid and run the program: time 5 minutes, temperature 50 degrees, stirring speed 2.
  • At the end of the program, pour the warm tasty mass into the bowls. We put the bowls in the refrigerator for faster solidification or leave them on the table if we are not in a hurry. When the creamy layer hardens on top, gently pour the boiled orange.
  • If you don't like oranges, then everything is much easier to prepare.
  • For Vanilla Panna-cats:
  • Panna-kota creamy orange
  • 1– soak gelatin;
  • 2– pour cream into the processor bowl and add sugar and vanilla seeds (cut the vanilla pod in half lengthwise and gently scrape off the seeds with the blunt side of a knife);
  • 3– program: temperature 50 degrees, time 10 minutes, stirring speed 2;
  • 4 - 5 minutes after the start of the program without turning off add soaked gelatin to the hole in the lid;
  • 5 - pour into bowls and set to cool.
  • Enjoy your dessert and have a nice day !!!

Note


Elena Tim
The tenderness of the courtesan's thigh - such should be the density of the panna-kota. Therefore, if you know that your gelatin has a high gelling ability, then reduce its amount.
Such a sharp transition from the thigh of a courtesan to gelatin, sho I was already at a loss. And now I can't!
Cool dessert! We must try to repeat! Thank you! And for a good building, including!
Solena
This I am "YES", maleho gave a thrush
Admin

Inusya, THANKS for the recipe and description - described it very well! And what pictures - BRAVO!
I will definitely do it, I promise!
Tabita
I was choked with saliva both from the description and from the pictures. Definitely bookmark and do it on the weekend !!!
vernisag
Wow! Inna , what a beauty ! Yours Thank you for the tasty treat
Vei
How delicious everything is !!! But I'm still losing weight, I’ll give up a couple more panna cotta and lose weight!
SanechkaA
Excellent! One of my favorite desserts and I haven't tried it in this combination yet!
Tabita
Quote: Vei
How delicious everything is !!! But I'm still losing weight, I’ll give up a couple more panna cotta and lose weight!
And on the contrary, before losing weight, I just want to have time to do it
kalina11
Can you cook without a processor? Probably need to cook in a water bath?
kosmar
Thank you so much!
Solena
Thank you girls for your attention!

A about losing weight, so panna-cat in this regard is not an enemy to us, but a wonderful assistant.We replace the cream with milk, you can slightly reduce the sugar (although 80 grams per 600 ml of liquid is quite a bit). And most importantly, gelatin is an excellent means for normalizing weight. After all, this is indigestible fiber, which is not simply not assimilated by the body. And also like a brush to go through the intestines, helping him to get rid of unnecessary deposits. And plus gelatin (and agar-agar as well), create a feeling of long-term satiety (and the appetite decreases). So any jelly with weight loss is only for our benefit !!!

PS: if the fear of weight still remains, then we eat panna-cat in the morning and for lunch. Then there will definitely be only benefit. Checked on me

Quote: kalina11

Can you cook without a processor? Probably need to cook in a water bath?

kalina11, of course you can! According to the technology, it is supposed to use a water bath, due to the fact that gelatin cannot be overheated above 60 degrees. But that is why we have a Russian chuyka (according to the satirist Zadornov) that we can cook this dessert over a very, very low heat by heating it, but not in any case without bringing it to a boil. And if you have a milk cooker in your house (a saucepan with double walls, the so-called "steam jacket"), then this option is just perfect.
Olekma
Inna, thank you so much for the detailed recipe!
lillay
Quote: Solena

And if you have a milk cooker in your house (a saucepan with double walls, the so-called "steam jacket"), then this option is just perfect.
Just recently in the store I was twirling in my hands and scrutinizingly examining the milk cooker. I didn’t like the price ...., I decided that I’ll do it for boiling milk. But it turns out that this thing is vital for the preparation of such a wonderful dessert ... We must take it!
Solena, thanks for the information, recipe and wonderful photos!
M @ rtochka
Inna, thanks for the panna cat!
I did not communicate with the courtesan's thigh, in my opinion, less gelatin is possible)))
I will take it into account and will definitely do it again, deliciously extraordinary !!
Used 10% cream, quite a dietary dessert came out
Solena
M @ rtochka, amused at the expense of the beauty's thigh
I'm glad, that you liked .
But regarding gelatin, I used a professional strength of 160 Bl and the density comes out very delicate on such gelatin. If you reduce the amount, then the dessert may not solidify. Perhaps you have come across a gelatin of a higher strength (180 or 200, or even 220 Bl). Then yes is worth reducing it.

You can also replace half of the milk with berry or fruit juice or puree. I really like sea buckthorn or raspberries. Delicious very, very
M @ rtochka
Solena, specially examined the bag with gelatin, I did not find any figures of its strength.
You just need to remember from practice that it is strong.
The juice is interesting! Need to take note, thanks!

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