Orange Vanilla Panna Cotta topped
with Chocolate Ganache
30 min + cooling time
About this Recipe
By: Morgana Jane
This delightful dessert is perfect for the holidays – or any day, to be honest! OMG – it’s Monday! Let’s make some!!!! With its creamy texture and glorious flavors this one is an absolute crowd pleaser every day of the week!
3 c whipping cream, divided
1 envelope (3 tsp) gelatin
3/4 cup sugar
2 tsp vanilla
1 tsp orange extract
pinch of salt
½ c dark chocolate
½ c whipping cream
½ tsp orange extract
½ c Fresh cranberries or raspberries to garnish
Died & Gone to Chocolate Heaven…
For the love of chocolate, do not leave me alone in a room filled with this Orange Vanilla Chocolate topped Panna Cotta. I can’t control myself and it’s dangerous!
This smooth, creamy, chocolatey dessert is sure to satisfy every sweet tooth!
Step by Step Instructions
Pour half the whip cream into a heavy bottom pot over low heat. Sprinkle the gelatin overtop and let it bloom (start to dissolve) undisturbed, for about 5 minutes (there will be little wrinkles on top).
Bring the heat up slightly (You don’t want it to boil! You want it nice and hot, but well below a boil) and gently whisk the gelatin into the cream until it is completely dissolved. You will know that the gelatin is dissolved if you can stick a metal spoon into the cream and the spoon is smoothly coated (no little bumps or lumps). This shouldn’t take more than a couple of minutes.
Next, stir in the sugar until completely dissolved – less than 5 minutes. Again, mind the heat. No boiling!
Once the sugar is dissolved turn the heat off and add the rest of the cream along with the orange extract and pinch of salt. Gently whisk to combine.
Pour the cream into small, glass (preferably heat proof!) containers (ramekins, tiny canning jars, small dessert bowls), set the containers on a baking sheet and pop them into the fridge to set (minimum 2 hours!).
Once the panna cotta has set up for 2 hours, prepare the ganache (Don’t make it ahead of time. If not kept at the right temperature it will set up (too cool) or possibly separate (too hot!). Chocolate does not like fluctuating temperatures.
Place the whipping cream into a bain marie over low heat (or a heat proof bowl set (safely) over a medium sized pot with water in the bottom that reaches to the bottom of the bowl) and let it warm. When the cream is warm to the touch, add the chocolate. Keep the heat low and slowly and gently mix the melting chocolate into the warm cream.
When the cream and chocolate are combined, add the orange extract, and whisk well to combine. When everything is combined let it cool a few minutes, then pour the ganache over the tops of the panna cottas. Top each serving with a fresh cranberry or raspberry and return the tray to the fridge until 15 minutes before you are ready to serve. Let the panna cotta temper for 15 minutes at room temperature before serving.
Makes 10 – 12 (measured at one quarter to one third cup) servings