Orange Panna Cotta With Orange & Mandarin Syrup

Step 1

To make the panna cotta

Step 2

Place cream, milk with zest in saucepan and place on medium heat

Step 3

Add the sugar, orange juice and cook stirring until the mixture comes to a boil. make sure all the sugar is dissolved

Step 4

While the cream cooks, bloom the gelatin (check post above for blooming instructions for powdered vs sheets)

Step 5

Once the cream and milk mixture, comes to a boil, remove from heat and add the bloomed gelatin straight into the hot mixture

Step 6

Make sure to squeeze most of the water from bloomed gelatin sheets

Step 7

Stir well until all the gelatin is dissolved (won't take long)

Step 8

You can either strain this or leave the zest in. Pour in to a jug for easy distribution

Step 9

Prepare molds by lightly oiling them (check post above for more details) if you plan on inverting. If you are going to set straight in the serving glasses/ramekins, don't worry about oiling

Step 10

Evenly distribute the mixture among the molds or the containers

Step 11

Place them on a tray and refrigerate to set. Minimum 5-6 hours but longer is recommended

Step 12

To make the Syrup

Step 13

Simply place juice and sugar (along with zest and star anise if using) in a saucepan and bring to a boil string to make sure all the sugar is dissolved

Step 14

Boils for about 30 seconds and then reduce heat and simmer for about 2-3 minutes until the syrup starts to thicken

Step 15

Check the post above on how to know if the syrup has thickened

Step 16

Take off the heat and leave to cool. The syrup will thicken further when cooling

Step 17

If it sets too thick, add a little orange juice and reheat stirring to dilute

Step 18

Leave the syrup to fully cool before using

Step 19

serving

Step 20

Demold the panna cotta onto a platter and drizzle with cooled syrup

Step 21

If serving in the same container, just pour the syrup on top or serve on the side