Panna Cotta on Three Fruit Sauces
Raspberries, oranges and kiwis not only provide variety in panna cotta - they also have something to offer for our health! For example, raspberries with their high content of flavonoids protect our cells from cell damage by free radicals. Oranges strengthen our eyesight thanks to provitamin A, while kiwis contribute quinic acid, which is converted to tryptophane in the intestines, from which serotonin, the "lucky substance", is produced in the brain.
It is best to serve the panna cotta on the fruit mirror immediately. The fruit's own enzymes from the kiwi ensure that the proteins in dairy products are broken down into bitter-tasting amino acids.
- For the Panna Cotta
- 500 grams Whipped cream
- 1 Vanilla bean
- 40 grams sugar
- ½ teaspoon cinnamon
- 6 sheets white gelatin
- Orange Sauce
- 2 Oranges
- 1 teaspoon grated Lemon peel
- 1 tablespoon sugar
- 1 tablespoon Orange liqueur
- 1 teaspoon cornstarch
To make the panna cotta: In a sauce pan, bring the cream, cinnamon, and sugar to boil. Slit vanilla pod lengthwise, scrape out the seeds, and add to the cream mixture along with the pod. Continue to simmer for 10 minutes.
Soak the gelatin sheets in cold water.
Remove the cream mixture from the heat and remove the vanilla pod from the cream. Add the softened gelatin sheets to the hot cream and stir until dissolved. Pour the panna cotta into molds and refrigerate until set and firm, about 6 hours.
To make the raspberry sauce: Rinse the raspberries and set some aside for garnish. In a saucepan, mash the remainder of the raspberries with powdered sugar and sherry. Bring to a boil, then simmer for a few minutes. Strain through a sieve and let cool.
For the orange sauce: Make orange fillets as follows: Cut the orange colored part of the peel from the oranges with a vegetable peeler. Use a paring knife to cut the white pith away from the flesh. Working over a saucepan, cut along the membranes to cut the orange into fillets. Squeeze the membranes to extract as much juice as possible.
Bring the orange juice and orange fillets to a boil. Add the orange liqueur and lemon zest. Stir cornstarch with 1 tablespoon water until smooth, add to the sauce, and return to a boil until the sauce is thickened. Remove from heat and let cool.
Cut the orange peel into thin strips and reserve for garnish.
To make the kiwi sauce: Peel the kiwis and purée with the sugar, ice cube, and the vanilla seeds. Add a little mineral water to thin the sauce, if necessary.
Unmold the panna cotta on dessert plates, spoon the three sauces around the panna cotta, dust with powdered sugar and serve garnished with mint leaves, raspberries, and strips of orange peel.