Panna cotta with balsamic and orange supreme
Serving: 4 starters
Preparation time : 20 minutes
Cooking time : 5 minutes
Resting time : 6 hours minimum (or overnight)
Ingredients
1 cup (240 ml) milk
½ cup (140 g) 35% cream
⅓ cup (60 g) fine sugar
1 teaspoon (5 g) vanilla extract
2 teaspoons (5 g) powdered gelatin
2 tablespoons (25 g) cold water
¼ cup (40 g) crushed pistachios
2 oranges
2 teaspoons (10 g) olive oil
2 teaspoons (10 g) caster sugar
Flower of salt
Balsamic vinegar
Preparation
- Prepare the panna cotta
Heat the milk and sugar:
In a saucepan, pour the milk and add the sugar. Heat over medium heat, stirring constantly, until the mixture reaches 60°C (you can use a kitchen thermometer to check). This should take about 5 minutes.
Bloom the gelatin:
In a small bowl, mix the gelatin powder with the cold water (25 g). Let sit for 5 to 10 minutes to allow the gelatin to dissolve and swell (the "blooming" process).
Mix the ingredients:
Once the milk and sugar have reached 60°C, remove the pan from the heat.
Add the gelatin mixture (which will have taken on a gelatinous texture) and stir well until the gelatin is completely dissolved.
Then add the cream and vanilla extract, then mix well to homogenize the preparation.
Distribute in the containers:
Pour the mixture into ramekins or small pots (about 120 ml) evenly.
Let sit in the refrigerator for at least 6 hours (or overnight) for the mixture to set and become firm.
- Macerate the oranges
Prepare the oranges:
Remove the skin from the oranges and cut them into segments (segments without skin).
Mix the supremes with 2 teaspoons of fine sugar and the olive oil.
Leave to marinate for the entire duration of the panna cotta resting time.
- Dress and serve
Finish the dessert:
Once the panna cotta has set and is firm, sprinkle crushed pistachios on top.
Add the macerated orange segments on top.
Complete with a drizzle of balsamic vinegar and a pinch of fleur de sel to add a contrast of flavors.
Trick :
This dessert is even more delicious when made the day before and allowed to sit overnight, as the flavors intensify.