Pannacotta is a dessert made of cream flavored with different things. The most traditional flavor is vanilla. Here is an alternative flavoring, together with the vanilla flavor.

To make a two layered pannacotta you need to think ahead and do the first part at least 10 hours before the planned serving time. This is because it needs 3-5 hours in the fridge to stiffen before you can poor on the next layer.

You can of course chose to serve any of them as a single layer, they are then enough to serve 4. The vanilla flavored can basically be served with any fruit you like.

Pannacotta with orange salad
serves 5-6

You need:

• Orange pannacotta (Serves 4 if used as a single layer pannacotta)
  • Grated peel from 2 oranges (You’ll use the rest of the oranges for the salad later)
  • 3 deciliters cream
  • 0.5 vanilla pod or 0.5 teaspoons of vanilla extract.
  • 3 tablespoons of sugar.
  • 0.75 tablespoons of Grand Marnier (or other citrus type liqueur, I actually used Kitron, a liqueur made on Naxos, Greece).
  • 1 envelope of gelatin, approximately 2 teaspoons.
• Vanilla pannacotta (Serves 4 if used as a single layer pannacotta)
  • 3 deciliters cream
  • 0.5 vanilla pod or 0.5 teaspoons of vanilla extract.
  • 3 tablespoons of sugar.
  • 1 envelope of gelatin, approximately 2 teaspoons.
• Orange salad
  • 3 oranges
  • 0.5 deciliters of water
  • 0.5 deciliters of sugar.
  • 1 star anise
  • 1 cinnamon quill

How to:

• Pannacotta (both are made the same way, except the flavoring added)
  1. Chose which layer is gonna be the bottom layer, they’re gonna look pretty much the same unless you decide to add some food coloring to one of them.
  2. Sprinkle the gelatin over 0.5 deciliters of the cream and let it sit and soften for about 10 minutes.
  3. Cut the vanilla pod lengthwise to release the vanilla seeds. Put it with the rest of the ingredients in a pan, and heat to the limit of boiling. Stir until sugar is dissolved.
  4. Add the cream with the softened gelatin and stir well. Poor into 5 or 6 nice serving cups and let it rest in the fridge until stiffened, 3-5 hours, before serving or making the next layer.
  5. Poor the second layer on carefully, let it poor over the back of a tablespoon. Put back in the fridge until the second layer has stiffened, another 3-5 hours.
• Orange salad
  1. Clean and peel of the zest from 2 of the oranges using a potato peeler or a zester, try to avoid getting the white stuff included it is a bit bitter.
  2. Put the zest in a pan with the rest of the ingredients. bring to a boil and boil for 3 minutes. Put it aside to cool off.
  3. Cut the peel of the oranges with a sharp knife and start cutting out “fillets” from the oranges. Only the orange flesh should be used. Put it in the marinade for at least 1 hour before gently putting them on the pannacotta, together with a small amount of marinade, just before serving.

Note:
Here in Sweden the gelatin is commonly sold as leaf gelatin, though a powdered version does exist. Most of the recipes are based on using the leaf gelatin. In this case 1 sheet is enough for a pannacotta with 3 deciliters of cream, though it is a rather soft consistency in that case. To use the leaf gelatin you soak it in cold water for 10-15 minutes until softened and then gently drains it of excess liquid before putting it in the heated cream to melt.

If someone objects to how I translated the use of gelatin, for instance if you know you’d need more to stiffen 3 deciliters of cream, let me know so I can correct it.

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