Orange panna cotta recipe

Calories
267.1

Fat
13.4g

Saturates
2.3g

Protein
12.6g

Carbs
13.3g

Sugars
7.8g

Calories
267.1
Fat
13.4g
Saturates
2.3g
Protein
12.6g
Carbs
13.3g
Sugars
7.8g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
267.1
Fat
13.4g
Saturates
2.3g
Protein
12.6g
Carbs
13.3g
Sugars
7.8g

Italian

Orange panna cotta

Prep Time
130 Mins
Cook Time
30 Mins
Serves
4

About

Enjoy this zesty, tangy dessert on a balmy summer's day or night. Usually made with cream, this recipe has double the protein and is low in fat, so those watching their waistline can indulge without worrying.

Ingredients

1 cup Orange juice, freshly squeezed (plus 1 tsp finely grated orange rind)
1 Orange, sliced
1 cup Caster sugar ( 2/3 cup for candied orange slices)
6 Gelatine leaves
1 cup Yoghurt
1/2 cup Milk
1 tsp Vanilla bean paste

Method

Place orange juice, rind and sugar into a saucepan. Stir over low heat until sugar has dissolved and juice is warm. remove from heat. Add gelatine and stir until completely dissolved. Set aside to cool for 5 minutes.
Combine yoghurt, milk and vanilla in a bowl. Whisk in orange mixture. Divide mixture evenly between 4 x 180ml ramekins or glasses. Chill for 1 hour until set.
Meanwhile, prepare candied orange slices. Slice 2 small Navel oranges about 5mm thick. Place into a saucepan and add enough water to cover. Bring to a simmer and cook for 10 minutes. Drain well and return to pan. Add 2/3 cup caster sugar and 2/3 cup water and simmer orange slices for a further 10 minutes, or until they are tender and syrupy.
To serve, turn out panna cottas onto serving plates. Decorate with candied orange and a little syrup.

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