How to make
Pour the cooking cream into a pot and add 6.8 fl oz (200 ml) of milk and 3.5 oz (100 grams) of sugar. Put it on the heat and heat it up. Stir to dissolve the sugar and leave it to boil.
Flavor with vanilla powder. During this time, pour one tablespoon of gelatin into a cup and pour it with 3.4 fl oz (100 ml) of cold water. Leave it to swell, then melt it over a water bath or in the microwave for 10 seconds, but be careful not to boil it.
Add the liquefied gelatin to the warm cream. Stir the mixture and spread it into cups, but not to the brim. Place the cups in the refrigerator for 3-4 hours, so that the cream can set.
For the fruit mixture:
Squeeze the juice of 4-5 oranges and strain it through a strainer. Put the juice in a small pot and heat it over the heat along with 2-3 tablespoons of sugar until it melts.
To the orange juice add 1/2 tablespoon of gelatin - it is pre-soaked to swell with 3 spoons of water and then liquefied.
When the cream has gelled in the fridge, the bowls are removed and the orange juice is poured over each bowl.
A thin slice of orange can be placed on top before pouring it. Place back into the refrigerator to cool and turn into jelly completely.
Before serving, each bowl is dipped for seconds in a bowl of hot water and the panna cotta is inverted onto a plate.
The panna cotta with orange is ready.
