Panna cotta is a classic Piedmontese dessert that is very simple to prepare in its traditional version. While browsing here and there, I saw Montersino’s recipe and decided to recreate it by slightly adjusting the quantities to my taste, and I would say the result was pleasant even though I prefer the classic recipe plain or the chocolate and pistachio panna cotta. In this recipe, you will find the Panna Cotta with Orange Caramel and an extra touch: the Streussel, a crumbly dough that adds a crunchy touch to the dessert.
Recipe updated on 01/28/2017
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups heavy cream
- 1/3 cup sugar
- 1/3 cup whole milk
- 7 g gelatin sheets
- 1/2 vanilla pod (pulp)
- 1 1/2 oz rum
- 2/3 cup sugar
- 1/4 cup orange juice
- 2 g orange zest (grated)
- 1 pinch fine salt
- 1/2 vanilla pod (pulp)
- 1/3 cup rice flour
- 1/3 cup almond flour
- 1 pinch ground cinnamon
- 1/3 cup powdered sugar
- 3 tbsp butter (softened)
- 1 pinch fine salt
- 1 tsp powdered sugar (for decoration)
Tools
- Food Scale
- Frying Pan 8.66 in
- Bowl
- Wooden Spoon
- Parchment Paper
Steps
Place the gelatin sheets in a bowl and cover with cold water to soften. Pour half the cream plus the milk into a small saucepan. Put on low heat and as soon as it comes to a boil, add the sugar, the pulp of the half vanilla pod, stir and remove from heat.
Squeeze the gelatin sheets and dissolve them in the warm mixture. Once well dissolved, pour in the remaining cold cream. Stir and once everything has cooled, add the rum.
Place a non-stick saucepan over heat and let it warm up. Pour in a little sugar, lower the heat and wait for it to start melting. At this point, gradually add the remaining sugar, stirring only when it turns liquid, making sure it doesn’t burn and become bitter. Heat the orange juice in the microwave and pour it over the caramel, a little at a time. BE VERY CAREFUL, as pouring the juice creates an immediate boil which can cause burns. Stir, let boil for a minute and turn off the heat. Add the pulp of the half vanilla pod, a pinch of salt, and the grated orange zest.
Combine all the dry ingredients in a bowl and mix. Add the butter and begin kneading with your hands until a crumbly dough forms. Spread the crumbs on a baking sheet lined with parchment paper, let rest in the fridge for a few minutes, then bake in a preheated oven at 320 degrees Fahrenheit for about 12 minutes.
Now it’s time to assemble the dessert. Pour 2 tablespoons of caramel on the bottom of the cups and let it solidify. Add the panna cotta to about an inch from the rim and let cool in the fridge for 4 hours. Finish by decorating the surface with Streussel and powdered sugar.
