PANNA COTTA WITH ORANGES

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The basis of this treat is traditional. After all, Italians, claiming the laurels of the authors of the dessert, can not imagine it without boiled cream. In the same combination of products, everything turns into a sophisticated dessert that is flattering to present to any cook, homegrown or professional. And the fact that oranges today can be purchased regardless of the season gives a chance to use the recipe for such a treat when you want.
It’s not difficult to prepare the “little thing”, but you need to have enough time left to make the dessert freeze and take the perfect shape.
Ingredients for three oranges:

400 ml cream;
40 g (without a hill) of sugar for creamy mass + tablespoon for orange mass;
water as needed;
10 g of gelatin.

How and what to do:
with an orange, one and previously washed, remove the zest tape. It turns out to squeeze them, I extract precious droplets of juice. No, I use whole tapes. Peeled orange will come in handy later. I’m hiding it in the refrigerator. I put cream with sugar on a small fire.

The white crystals dissolve, I put the zest in a saucepan. I remove the aromatic mass from the stove after a few minutes, leave it under the lid alone for 30 minutes. Soak a half portion of gelatin in water, if indicated on the package, before combining it with the creamy mass. While the thickener reaches the jelly condition, I remove the zest from the cream. Then I return them to the fire. Add squeezed gelatin. If gelatin is instant, it does not require additional procedures, I introduce it immediately into the cream. I quickly mix everything so that no lumps form. I do not let the cream boil. As soon as the gelatin crystals melt, I pour the finished mass into creamers (low glasses, glasses with wide fields), which I cover with cling film.

I send them in the refrigerator for two hours. Squeeze juice out of the remaining two oranges. In the original source, it was recommended to dilute it with water so that 250-300 ml of liquid is obtained. However, I do not, natural juice is enough. I heat it lightly with sugar to allow the sweet crystals to dissolve well. After removing from heat, mix in the orange mass the remaining amount of gelatin, soaked or instant. I'm waiting for this composition of yummy to cool. If you immediately pour it on a creamy base, it can melt. Only when the orange mass has cooled off, I fill it with the snow-white base of the dessert.

I cool both layers in the refrigerator for about an hour or two. Before serving, I’ll work on decorating the dessert. To do this, I need an orange left for later. I clean it from a whitish crust, remove slices from films and cut them. Spread orange fruit slices for dessert. Panna cotta with oranges is ready for presentation and enjoyment!

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