So here I go (again!) with more desserts in little mason jars. You guys must be starting to think I’m obsessed! Well maayyybe I am, just a little bit 🙂
Can you blame me though? They’re just so cute. And, just like I had said in the post about Halloween Chocolate Mousse a few weeks ago, (sorry for being so repeat-y,) they also: 1. Store very well, so you can make them ahead of time. 2. Transport easily, so you can take them to a party. 3. Are always the perfect amount of dessert after you’ve stuffed yourself with dinner.
These orange blossom panna cotta are also so super yummy. I’m not usually a fan of flower water desserts (that whole rose water thing just makes me feel like I’m eating perfume. ugh) but for some reason orange blossom water works for my taste buds. Have you tried it before? I definitely think you should.
If you’ve read this far and are thinking, “what the ___ is orange blossom water?” don’t worry, you’re not alone. The handsome man of mine, who devoured nearly all of these in about .289 milliseconds, asked me the same thing.
It is really just what the name says it is: water flavoured with orange blossoms. You’ll find it in bottles in well stocked markets or middle eastern grocery stores. When I bought mine (ages ago), it was only a few dollars for the bottle.
If you can’t find any I would try substituting a little orange extract, although you won’t get the subtle flavour of the orange blossoms you will at least get some orange flavour. I haven’t actually tried this recipe with orange extract though so if you go that route you’ll have to experiment with how many drops you’ll need. 🙂
If you make make this Orange Blossom Panna Cotta with Candied Mandarines sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1½ cups whole milk
- 3 teaspoons of gelatine
- ⅓ cup of sugar
- 1½ cups of whipping cream
- ¾ - 1 teaspoon orange blossom water (based on your taste)
- 4 mini mandarines (no more than about 1-1½ inches across)
- 2 teaspoons sugar
- Pour the whole milk into a small sauce pan and sprinkle the gelatine over top. Let sit for 2 minutes, or until the gelatine grains start to swell or “bloom.”
- Stir in the sugar and heat gently over low heat until the sugar and gelatine have completely dissolved. DO NOT BOIL.
- Remove from heat and whisk in the whipping cream and orange blossom water. (Start by adding ¾ teaspoon of the orange blossom water and increase it if you would like the flavour to be stronger.) Place in fridge for 30 minutes, or until cool to the touch.
- Once cool, whisk the panna cotta once more and then pour into little mason jars, cups or whatever cute little jars you plan on serving it in.
- Cover and refrigerate until set, about 4 hours.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Wash them well (do not remove the peel). Cut off the ends and then slice into 3 circles. Cut each circle in half and add to a small bowl. Sprinkle with sugar and toss gently to coat.
- Place on the prepared baking sheet and bake for about 20 minutes, flipping halfway through. You want them to still be chewy and not completely dried out.
- Remove from oven and let cool completely.
- Serve on top of panna cotta.
Here’s some other desserts served in little mason jars:
- Buttermilk Panna Cotta
- Julia Child’s Chocolate Mousse (ok, not actually served in mason jars but definitely could be)
- Halloween Chocolate Mousse
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