Description
This Vanilla Panna Cotta with Orange Syrup is a silky, creamy Italian dessert that combines rich vanilla-infused panna cotta with a bright, tangy orange syrup. The delicate, smooth panna cotta is set gently using gelatin and the syrup is reduced to a luscious consistency, making it a perfect elegant treat for any occasion.
Ingredients
Vanilla Panna Cotta
- 1 ½ cups whole milk (375ml)
- 3 teaspoons powdered gelatine
- ⅓ cup caster sugar (superfine sugar) (66g / ~2¼oz)
- 1 ½ cups thickened cream (heavy cream) (375ml)
- 3 teaspoons vanilla bean paste
- Pinch of salt
Orange Syrup
- Zest of half a large orange
- ¾ cup orange juice (180ml)
- ½ cup sugar (white granulated or caster sugar) (100g / 3⅓oz)
Instructions
- Prepare molds: Lightly rub a tiny bit of oil around the inside of each dariole mold or glass, then wipe with a paper towel to leave a thin coating for easy unmolding.
- Bloom gelatin: Pour cold milk into a medium saucepan and sprinkle the gelatin over the top. Let it bloom for 5 minutes until gelatin absorbs and wrinkles.
- Dissolve gelatin: Heat saucepan on low, stirring with a rubber spatula for 1-2 minutes until gelatin is fully dissolved and milk looks smooth again. Avoid overheating or simmering.
- Add sugar: Stir in caster sugar until dissolved, about 1-2 minutes, keeping mixture warm but not hot.
- Combine cream and flavorings: Remove from heat, then stir in thickened cream, vanilla bean paste, and pinch of salt until thoroughly combined.
- Chill mixture: Optional but recommended—transfer mixture to a jug and chill for 30-40 minutes in the fridge, stirring gently every 10-15 minutes to prevent vanilla beans from sinking.
- Pour and set panna cotta: Pour the mixture into prepared molds and immediately refrigerate for at least 4 hours, or up to a day ahead, until fully set.
- Unmold panna cotta: To release, fill a dish with warm water about an inch deep, dip molds for 10-20 seconds, then invert each mold onto serving plates and gently shake to release the panna cotta. Serve promptly or return to fridge if not serving right away.
- Make orange syrup: Combine orange zest, orange juice, and sugar in a saucepan. Bring to a simmer while stirring until sugar dissolves.
- Reduce syrup: Continue simmering until syrup reduces by half and thickens slightly; it will thicken further as it cools.
- Serve: Pour the orange syrup over the unmolded panna cottas and serve immediately.
- Enjoy and feedback: Take a moment to leave a comment and rating to share your experience with this dessert.
Notes
- For easy unmolding, lightly oil molds and warm briefly before inverting panna cotta.
- Do not overheat milk when dissolving gelatin to preserve texture and flavor.
- Chilling the mixture before pouring into molds helps suspend vanilla bean particles evenly.
- Orange syrup can be made ahead and stored in the fridge for convenience.
- This dessert should be served chilled but not frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
