Orange Panna Cotta with Strawberry Coulis →

The classic Italian dessert Panna Cotta, which means “cooked cream”, originated in the Piedmont region of Italy. This riff on Panna Cotta uses the standard proportions of heavy cream to milk or half-and-half, but I use less sugar and add a small amount of orange flavor to change the flavor profile from “creamy-vanilla” to “creamy-orange-vanilla”. A light strawberry coulis balances the creamy richness of the panna cotta. Gustare!

Orange Panna Cotta with Strawberry Coulis

Serves: 6-8 depending on the size of the ramekins

Ingredients:

• 1/2 cup of freshly squeezed orange juice strained + 1 tablespoon reserved

• 1 tablespoon grated orange zest

• 1 cup heavy cream

• 1 ¼ cup Half-and-Half

• ¼ cup sugar (I used Sugar in the Raw turbinado sugar)

• 2 teaspoons unflavored gelatin

• 1-2 teaspoons vanilla extract

• 1 cup fresh or frozen unsweetened strawberries thawed

• 3 tablespoons of confectioners sugar

• 1-2 tablespoons fresh orange juice to taste

• 1 tablespoon Triple Sec or other orange-flavored liqueur (optional)

Preparation:

For the Panna Cotta:

1. In a small saucepan on the stovetop, reduce ½ cup of orange juice to ¼ cup of juice and cool to room temperature.

2. Sprinkle the gelatin evenly over the cooled orange juice and set aside while the gelatin softens.

3. Using a 2-3 quart saucepan over medium heat, mix the sugar, orange zest, half-and-half, and heavy cream stirring until the sugar dissolves and the mixture just comes to a boil.

4. Remove from heat and strain the mixture to remove the orange zest; add the vanilla.

5. Mix a cup of the cream mixture with the orange juice-gelatin mixture and stir until the gelatin has dissolved and there are no lumps.

6. Add the mixture to the remaining warm cream and stir until fully incorporated. (see Note)

7. Pour the mixture into lightly oiled ramekins and place in a cool place or the fridge.

For the Strawberry Coulis:

1. Combine the reserved orange juice, strawberries, and sugar in a saucepan over medium heat and cook, stirring frequently until the strawberries collapse and are mushy and the ingredients are well mixed.

2. Add the mixture to a blender and puree until smooth.

3. Strain through a fine sieve to remove the seeds from the strawberries. Set aside and refrigerate until ready to serve.

To Serve:

1. Place each ramekin in hot water briefly and use a thin knife to release the custard from the sides of the ramekin and carefully tip the panna cotta out onto a dessert plate.

2. Drizzle over with the strawberry coulis, or spoon the coulis on the plate around the edges of the panna cotta.

Notes:
1. If there are any lumps of undissolved gelatin, strain again to remove the lumps.

2. Store any extra coulis covered in the fridge for up to a week, or pour into an ice-cube tray and freeze covered with plastic wrap for up to a month.

3. Left-over panna cotta in ramekins will keep in the fridge for a day or two.

https://www.greatitalianchefs.com/how-to-cook/how-to-make-panna-cotta

Coconut Mango Parfait Pudding →

Serves 6

For Mango Puddings:

Ingredients:

• 1/2 cup fresh orange juice

• 1 tablespoon fresh lime juice

• 2 teaspoons unflavored gelatin

• 1 12-ounce mango, peeled, pitted, cut into chunks (canned mango puree or canned mango can be substituted if fresh is not available)

• 1/2 cup sour cream

• 1/2 cup whole milk

• 1/3 cup sugar

• 1 1/2 tablespoons dark rum

Directions:

1. Mix citrus juices in a small saucepan.

2. Sprinkle gelatin over. Let stand 10 minutes.

3. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.

4. Combine mango, sour cream, milk, sugar and rum in a blender. Blend on high speed until smooth.

5. Add gelatin mixture and blend well.

6. Pour into six 6-ounce clear dessert dishes

7. Cover with plastic and chill until firm, at least 5 hours or overnight.

Once the Mango Pudding is set, make the Coconut Custard.

For Coconut Custard:

Ingredients:

• 1 cup light cream

• 1 tablespoons cornstarch

• 1/2 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López
  1 large egg yolk, lightly beaten

• 1/4 teaspoon coconut extract

• 1 Tbs. Coconut Rum

Directions:

1. Stir together 1/2 c. cream and cornstarch until well blended.

2. Bring 1/2c. cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.

3. Whisk cornstarch mixture, then add to cream in a stream, whisking.

4. Boil custard, whisking constantly, 1 minute. Remove from heat and immediately whisk in eggs and coconut extract.

Assemble the Parfait:

Pour a layer of Coconut Custard over each Mango Pudding.
Chill for several hours until fully set.

Optional: garnish with toasted coconut and a raspberry.