Panna Cotta with Orange Sauce - Pannacotta med apelsinsås

PANNA COTTA WITH ORANGE SAUCE

Pannacotta med apelsinsås

Serves 4

2 gelatin sheets

or 1 teaspoon gelatin powder

2 cups heavy cream

0.2 cup sugar

1 vanilla pod

Orange sauce:

1 gelatin sheet

or ½ teaspoon gelatin powder

3 tablespoons honey

0.8 cup orange juice

2½ oz butter

Decoration:

fresh mint or lemon balm

Soak the gelatin in cold water for about 10 minutes, or do as you normally do with the powder. Split the vanilla pod lengthwise and scrape out the seeds. Boil cream, sugar, vanilla pod and seeds in a saucepan. Take up the gelatin and squeeze out any excess liquid, then stir it into the cream so that they melt. Take up the vanilla pod. Leave to cool in the fridge.

Pour the cream batter into 4 small glasses. Soak the gelatin for the sauce (see above). Boil the honey until almost caramelized. Add orange juice and reduce to almost half. Add the gelatin and the butter cut in small pieces. Stir until melted. Place the saucepan over a cold waterbath and stir the sauce until cold.

Pour the sauce over the panna cotta in the glasses when it's set. It should stay on top. Leave in the fridge for about 3 hours.

Enjoy!

Bella