Chocolate Panna Cotta with Orange Sauce

I cook today: Chocolate Panna Cotta with Orange Sauce
Preparation: 4 hours & 30 minutes (incl. cooling time)
Cooking time: 30 minutes
Total time: 5 hours

Category: Sweets & Co, Dessert Recipes

Our Recipe Rating:

Ingredients for 4 servings:

• 2 cups of cream
• 100 grams of dark chocolate (with at least 70% cocoa content)
• 1 sachet of ground gelatine (or 4 sheets of gelatin)
• 2 tabelspoons of sugar
• 4 oranges
• ½ vanilla pod
• 1 sachet of vanilla sugar
• 1 heaping teaspoon of cornstarch
• 1 bar of white chocolate for garnish

Kitchen Helper/Gadgets:

• Pot to boil up the cream
• Knife to chop the chocolate
• Whisk
• Mixing bowl
• Knife to peel & fillet the oranges
• Lemon juicer
• 4 dessert molds or cups

Instructions:

Stir together 1 sachet of ground gelatine & 4 – 5 tablespoons of cold water in a cup, then set aside. Coarsely chop 100 grams of dark chocolate with a knife and transfer to a mixing bowl.

…for the chocolate panna cotta:

Heat up a small pot adding 400 milliliters of cream and bring to a boil. Once the cream starts simmering pull the pot from the stove and pour the hot cream over the chopped chocolate. Add 2 tablespoons of sugar to the chocolate cream mixture and mix with a whisk until the chocolate is completely dissolved.

Now add the swollen gelatine and continue stirring with the whisk until the gelatine has completely dissolved. Pour the chocolate cream evenly into 4 dessert molds or cups and leave to cool for at least 4 hours (preferably overnight) in the fridge.

…for the orange fillets:

Peel 2 oranges with a sharp knife, for that first cut off the lid and the bottom until the pulp is already visible. Place the orange on one of the cut sides for a better stand & cut the outer shell from top to bottom with a sharp knife so that the white skin is completely removed from the pulp. Then cut out the orange fillets between the white partition walls and set aside.

…for the orange sauce:

After filetting, squeeze out the remaining juice from the two oranges with your hands and collect the juice in a bowl. Halve 2 more oranges, juice them with a lemon press & add the juice to the collected juice before. Then stir together 3 – 4 tablespoons of orange juice with 1 heaping teaspoon of cornstarch & set aside.

Heat up the remaining orange juice together with 1 sachet of vanilla sugar and the pulp of ½ vanilla pod into a small saucepan and mix with a whisk, then bring to a boil. As soon as the orange juice starts to simmer, stir in the corsnatrch mixture and continue simmering until the sauce noticeably thickens. Then pull the saucepan from the stove and allow cool completely.

…for the chocolate panna cotta with orange sauce:

Timely get the panna cotta out of the fridge (15 – 20 minutes before serving). Coarsely chop the white chocolate with a knife. Fill the sink about 5 – 6 centimeters high with hot water and immerse the dessert molds (or cups) in the hot water (about 20 – 30 seconds) until the panna cotta comes off the edges.

Then overthrow the panna cotta on a dessert plate and garnish with some chopped white chocolate. Arrange the orange fillets and sauce next to it and serve afterwards. Bon Appetite!

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):