Gluten Free Panna Cotta and Orange Desserts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Ingredients
for
6
- For the orange layers
- 7 ozs Mangoes (flesh)
- ⅞ cup Orange juice
- 3 Tbsps sugar
- ½ tsp Powdered gelatine
- 2 Tbsps cold water
- For the panna cotta
- 1 Tbsp Powdered gelatine
- 2 Tbsps cold water
- 2 cups cream (48% fat)
- 1 cup cream (18% fat)
- 1 Vanilla bean (seeds)
- 0.333 cup caster sugar
- To decorate
- egg whites (lightly beaten)
- Cranberry
- caster sugar
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Coarse grater, 1 große Bowl, 1 Wooden spoon, 1 Kitchen scale, 1 Hand mixer, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Pot, 1 Slotted spoon, 1 Fine-mesh sieve, 1 Small bowl, 1 Tablespoon, 1 Bowl, 1 deep bowl, 1 Immersion blender
Preparation steps
1.
For the orange layers: put the mango, orange juice, and sugar in a blender or food processor. Blend the mixture until smooth.
2.
Sprinkle the gelatine over the water in a small bowl and stand for 5 minutes to soften.
3.
Pour the mango and orange puree into a pan and heat over low heat until it starts to bubble. Remove the pan from the heat and mix in the gelatine. Stir until the gelatine has dissolved.
4.
Pour through a sieve and leave to cool completely but not set- it must be pourable.
5.
Pour a little of the orange mixture into the base of 3 glasses and chill for 1-2 hours until set. Keep the remaining orange mixture at room temperature.
6.
For the panna cotta: sprinkle the gelatine over the water in a small pan. Stand for 5 minutes. Heat over a very low heat until the gelatine is dissolved, then remove from the heat.
7.
In a large pan, bring both creams, vanilla seeds and the sugar to a boil, stirring constantly. Immediately remove from the heat, cool slightly and stir in the gelatine mixture. Set aside to cool but not set.
8.
Divide between the glasses, cover and chill until firm.
9.
Spoon the remaining orange mixture on top. Cover and chill for at least 4 hours.
10.
Brush the cranberries with a little egg white and roll in caster sugar. Leave to dry, then place on top of the panna cotta.
