Vanilla Infused Panna Cotta Recipe
Sunday’s call for some delicious panna cotta! I enjoy challenging myself a bit replacing the gelatin with egg whites. Traditional panna cotta usually calls for gelatin to stabilize the mixture, and it helps hold the shape. But I do not really care for gelatin, so for years now, I use egg whites. It does take some patience but it always comes out delicious and this is such a light dessert. Perfect for those hot summer days or nights.
Vanilla Infused Panna Cotta with A Delicious Orange Cinnamon Sauce
- 2 1/3 cups Heavy cream
- 5 egg whites
- 1/3 cup organic sugar
- 1/2 vanilla bean, reserve seeds
Orange Sauce Recipe
- 2 tablespoons sugar
- 1/2 teaspoon cornstarch
- 1/8 teaspoon grated orange zest
- 1/3 cup orange juice
- 1 teaspoon butter
- In a medium saucepan, add the cream, sugar, and vanilla over medium heat. Let the mixture come to a simmer, and then remove from heat.
- Preheat the oven to 275 degrees.
- In a medium bowl, break the egg whites, but make sure you do not create bubbles. This is very important so that your custard will be free of bubbles or cracks.
- Add the egg whites to the cream mixture, making sure to whisk to combine.
- Place 6 ramekins in a deep glass baking dish. Pour the cream mixture into buttered ramekins.
- Pour boiling water in the glass baking dish, surrounding the ramekins. Make sure the water hits about 3/4 to the ramekins. (Be sure not to get water inside the ramekins.)
- Bake at 275 degrees for about 2 hours, or until the panna cotta is set.
- Prepare the orange sauce: In a saucepan combine the sugar, cornstarch, orange zest, and juice. Whisk until mixture is combined, and then let the mixture come to a boil. Cook for 2 to 3 minutes or until sauce begins to thicken, then remove from heat. Add the butter and stir until combined. Let the mixture cool down.
- The panna cotta will resemble creme brulee, in a way. Remove from oven, and let the ramekins come to room temperature before you chill.
- Chill panna cotta for 24 hours. Make sure you place plastic wrap over the top of each ramekin.
- When ready to serve, remove panna cotta from ramekins. (You can take a thin knife, and go around the edge of the ramekin, and then turn the panna cotta onto a plate.)
**Serve with fresh orange sauce! (My favorite is a mixture of strawberries, blueberries, and blackberries.) I included a link to my own blackberry coulis recipe. GET IT HERE.
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