Platinum Palate™ Partner Recipe: Panna Cotta all’Arancia- Orange Scented Panna Cotta

Panna Cotta all'Arancia- Orange Scented Panna Cotta

This spectacular authentic Italian Panna Cotta recipe is from Chef Sandra Rosy Lotti, Fred Bollaci Enterprises’ inaugural worldwide Platinum Palate award winner and member. Chef Lotti is the owner of Toscana Saporita Cooking School in Tuscany.  The photo above shows this delightful dessert served with a raspberry coulis. You may may want to make a coulis or fruity sauce with fresh fruit to accompany your Panna Cotta.

Serves 4

1 quart heavy cream (1 liter)
6 tablespoons sugar (100 grams) (can substitute Splenda)
1 vanilla pod, cut lengthwise
5 leaves of gelatin, softened in cold water
Zest of three medium oranges, carefully rinsed
1/4 cup Grand Marnier or Cointreau

1. Place the cream in a saucepan with the vanilla pod and bring to a boil. Stir in the sugar until dissolved.
2. Add the gelatin and the orange zest and mix until the gelatin is completely dissolved. Let cool and add the liqueur.
3. Remove the vanilla pod and scrape the inside into the cream. (Save the vanilla pod (rinsed) to flavor sugar). Do NOT strain the cream!
4. Transfer the heavy cream to 4 ounce dessert cups or ramekins and refrigerate for 2 hours.
5. Using a small butter knife, un-mold the cream tarts onto serving plates.
6. Serve with orange segments and Cointreau and Blood Orange Sauce (below), or other compote, fruit coulis, chocolate, or caramel sauce of your choosing.

Variations: at point 2, you can add other types of zest (lemon, lime, mandarin orange), or ground nuts, diced fruits, or chocolate shavings.

You can also make a beautiful and flavorful panna cotta by adding brewed coffee and rum, or cognac. Just be aware that every time you add another liquid you MUST add another leaf of gelatin.

Topping for Panna Cotta with Pine Nuts
1 cup acacia honey (!25 gr)
4 tablespoons raw pine nuts (70 gr)
5 tablespoons Passito di Pantelleria wine (30 mi)

Cointreau and Blood Orange Sauce
1/2 cup Cointreau (125 ml)
1 cup fresh blood orange juice (225 ml)
1 tablespoon fresh orange zest (7 gr)
1/2 cup granulated sugar (125 gr)

1. In a medium saucepan, bring Cointreau to a boil to burn off alcohol flavor.
2. Add blood orange juice, zest, and sugar.
3. Reduce mixture to half of its original volume or until syrupy.
4. Pass mixture through a sieve to remove zest.
5. Serve immediately with Panna Cotta or other dessert of your choice!

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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