Orange panna cotta made with
– sweet pastry,
– orange jelly,
– orange panna cotta,
– orange velvet spray.
Equipment used
– Silikomart Bloom mould
– Orange spray (coral)
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Ingredients
Sweet cocoa pastry
✔100g flour
✔10g cocoa powder
✔45g butter
✔1/2 sachet of Stevibless
Orange panna cotta
✔400g single cream
✔2 sachets of Stevibless (300mg)
✔5g gelatine
✔Zest of 1 orange
Orange jelly
✔100g orange juice
✔3g gelatine
Coral velvet spray
Chocolate decorations
The recipe
For 4 panna cottas
For this recipe, I tried replacing all the sugar with Stevibless brand stevia. Be careful, though, as it should be used in moderation. In fact, the measuring spoon provided is very small because it is so sweet.
So here is a sugar-free recipe.
Orange panna cotta
✔400g single cream
✔2 Stevibless pods (300mg)
✔5g gelatine
✔1 orange zest
Place your gelatine sheets in a large bowl of cold water.
Pour the cream (30% fat) into your saucepan, add 2 stevia pods (or 40g caster sugar) and the zest of one orange, which has been washed and scrubbed beforehand.
Heat the cream, stirring occasionally.
Turn off the heat. Add the gelatine, which has been thoroughly drained and completely softened. Mix.
Pour into your Silikomart Bloom mould.
Place in the fridge until the gelatine sets, then in the freezer overnight or for at least 6 hours so that it can be removed from the mould properly.
Orange jelly
✔100g orange juice
✔3g gelatine
Place the gelatine leaves in a bowl of cold water. Squeeze a ripe orange and pour the juice into a saucepan. Heat gently. As soon as it starts to boil, remove from the heat and add the well-drained and softened gelatine. Pour into your mould, then chill until the gelatine sets and finally place in the freezer (to make it easier to remove from the mould).
Sweet cocoa dough
✔100g flour
✔10g cocoa powder
✔45g butter
✔1/2 teaspoon Stevibless or 20g caster sugar
Mix all the ingredients together, then spread your cocoa dough onto a baking tray.
Bake in a hot oven at 175°C/180°C for a few minutes.
Remove from the oven. Your dough will harden as it cools. You can store it in a sealed container away from moisture and prepare it the day before or make it on the day itself.
The next day, remove the panna cotta from the moulds and immediately apply the coral velvet spray.
Place your panna cotta on your serving plate. Add the frozen orange jelly. I cut it in half.
Spread the sweet cocoa dough all around.
I added chocolate decorations found on the Annikids.com website.
Place in the refrigerator until ready to serve. Wait at least 3 to 4 hours for complete thawing.
