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🍰 Creamy Panna Cotta with Fruity Raspberry-Orange Sauce

394 kcal · 30 min · 4 servings

Ingredients

• 6 sheets white gelatin
• 1 vanilla pod
• 300 ml whipping cream
• 200 ml milk (3.5% fat)
• 3 level tbsp raw cane sugar (45 g each)
• 0.5 tsp cinnamon
• 150 g raspberries
• 2 organic oranges
• 1 tsp grated organic lemon zest
• 1 tsp cornstarch
• 5 ripe kiwis
• mint (for garnish)

Instructions

1. 1. Place the gelatin leaves in a bowl of cold water for five minutes.
2. 2. Cut the vanilla pod lengthwise.
3. 3. Scrape the small vanilla seeds out of the pod using the tip of a knife.
4. 4. Add the empty vanilla pod, the scraped seeds, the cream, the milk, the sugar, and the cinnamon to a pot.
5. 5. Heat the mixture over medium heat until it begins to boil.
6. 6. Remove the pot from the heat source immediately.
7. 7. Remove the vanilla pod from the liquid.
8. 8. Squeeze the soaked gelatin well to remove excess water.
9. 9. Stir the squeezed gelatin into the warm milk mixture until it has completely dissolved.
10. 10. Rinse the serving glasses with cold water.
11. 11. Fill the panna cotta mixture into the glasses.
12. 12. Place the glasses covered in the refrigerator for at least four hours to set.
13. 13. Wash the raspberries under running water.
14. 14. Sort through the berries and set aside a few nice ones for decoration.
15. 15. Put the remaining raspberries together with one tablespoon of water into a pot.
16. 16. Let the berries simmer for a few minutes.
17. 17. Press the cooked raspberry mixture through a fine sieve to remove seeds and fibers.
18. 18. Set the raspberry sauce aside to cool down.
19. 19. Wash the orange and dry it with a cloth.
20. 20. Peel the orange and remove the white pith underneath as well.
21. 21. Carefully cut out the fruit segments between the membranes.
22. 22. Catch the released juice in a bowl while doing so.
23. 23. Squeeze the remaining orange juice from the fruit pulp.
24. 24. Put the caught juice and the orange segments into a pot and bring them to a boil.
25. 25. Puree the boiling orange pieces with a hand blender.
26. 26. Mix the cornstarch with one teaspoon of cold water to form a smooth paste.
27. 27. Add the starch paste to the orange sauce and stir well.
28. 28. Let the sauce boil briefly to thicken.
29. 29. Remove the sauce from the heat and let it cool.
30. 30. Cut a strip of the orange peel into thin strips.
31. 31. Set the orange strips aside for decoration.
32. 32. Peel the kiwis.
33. 33. Puree the kiwis into a mash.
34. 34. Add a small splash of water if the mixture is too thick.
35. 35. Wash the mint and shake it dry.
36. 36. Pluck the mint leaves from the stems.
37. 37. Carefully turn out the cold panna cotta onto the plates.
38. 38. Add the cooled orange-raspberry sauce.
39. 39. Garnish the dish with the mint leaves, the orange peel strips, and the saved raspberries.

Nutrition per serving

• kcal: 394
• Protein: 8 g · Fett/Fat: 26 g · Carbs: 29 g