Ingredients:
– 2 cups heavy cream (35% fat)
– ½ cup sugar
– 1 packet unflavored gelatin (about 2½ tsp)
– 2 oranges
For the syrup:
– ½ cup water
– ½ cup orange juice
– vanilla sugar (or 1 tsp vanilla extract)
- Grate the orange zest finely.
- Place the gelatin in a small dish, add a couple of tablespoons of water, and let it sit for 30 minutes.
- Divide the cream into two equal parts; refrigerate one half. In the other half, add the sugar, stir, and heat on the stove. Bring to a boil, reduce the heat, and simmer for about 10 minutes, stirring to prevent burning. Remove from heat and cover.
- Take the refrigerated half of the cream and whip it into stiff peaks.
- Melt the gelatin over a double boiler and add it to the hot cream with sugar. Pour in the whipped cream and add the grated orange zest.
- Divide the mixture into serving dishes and refrigerate for 4 hours.
- Peel the orange and separate it into segments. Remove the membrane from each segment and cut them into small pieces.
- Prepare the syrup by boiling 1 cup of sugar with 1 cup of orange juice and water. Add the orange pieces to the syrup and simmer. Remove from heat and let cool.
- Spoon the syrup over the panna cotta before serving.