Orange Blossom Panna Cotta
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 š
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. š
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.
Orange Blossom Panna Cotta with Candied Mandarines
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Ingredients
Panna Cotta
- 1 Ā½ cups whole milk
- 3 teaspoons gelatin
- ā cup granulated sugar
- 1 Ā½ cups heavy cream
- Ā¾ – 1 teaspoon orange blossom water, based on your taste
Candied Mandarin Oranges
- 4 mini mandarin oranges
- 2 teaspoons granulated sugar
Instructions
Panna Cotta
- Pour the milk into a small pot and sprinkle the gelatin over the top. Let it sit for 2 minutes, or until the gelatin grains start to swell or ābloom.ā1 Ā½ cups whole milk, 3 teaspoons gelatin
- Stir in the sugar and heat gently over low heat until the sugar and gelatin have completely dissolved. DO NOT BOIL.ā cup granulated sugar
- Remove the pot from the heat and whisk in the heavy cream and orange blossom water. Start by adding Ā¾ teaspoon of the orange blossom water and increase it if you would like the flavor to be stronger. Place it in the fridge for 30 minutes, or until cool to the touch.1 Ā½ cups heavy cream, Ā¾ – 1 teaspoon orange blossom water
- Once cool, whisk the panna cotta once more and then pour it into little mason jars, cups, or whatever cute little jars you plan on serving it in. Cover and refrigerate until set, about 4 hours.
Candied Mandarin Oranges
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Leaving the peel on, cut off the ends and then slice them into 3 circles. Cut each orange circle in half and add them to a small bowl. Sprinkle with sugar and toss gently to coat.2 teaspoons granulated sugar, 4 mini mandarin oranges
- Place the orange circles on the 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.
Perhaps I missed it, but at what temperature are the mandarins to bake?
No I missed something! And thank you for pointing it out. š
I’ve corrected the recipe now. The oven is supposed to be at 350 degrees.
The panna cotta look lovely. I really enjoy making panna cotta but it seems to be my go to quick dessert and family is getting into the habit of asking if dessert is … wait for it … vanilla bean panna cotta. š My latest innovation is fruit (esp raspberry) gelee though embedding fresh raspberries in the cup or a matcha powder version are favourites as well.
For some pictures
http://a-boleyn.livejournal.com/tag/panna%20cotta
You’re vanilla bean pana cotta with the raspberries inside looks delicious!
Great idea about using matcha powder. I will definitely have to try that!!
Beautiful recipe- love the orange flavour and candid mandarins on top! Super simple and I bet it is delicious!
Ooh, these look amazing! I love floral aromas in desserts, and panna cotta is pretty much the best dessert EVER ever ever. I bet they’d be awesome with rosewater and like.. some sort of raspberry or even cranberry chutney thing on top? You’ve got my mind going with talk of the Middle Eastern markets š
I like the candied mandarins on top too.