This Orange Panna Cotta has a classic elegance to it and is very simple to make. Do not be fooled by its simplicity though as it will still blow your manuhiri (guests) away. The Orange Panna Cotta cream is delicately infused with the stunning flavours of orange and honey. Top it with an orange and honey syrup and fresh berries for acidity and complexity. What more could you ask for?
As I was researching this recipe, I learnt that Panna Cotta means 'cooked cream' in Italian which is a nod to its simplicity. Make the purini (dessert) ahead and serve it when the time is right. It is perfect for the hotter months when only cool desserts are in demand.
The simple Orange Panna Cotta process:
To begin, infuse the kirīmi (cream) with kiri manarini (mandarine peel) or kiri ārani (orange peel). This gives it a subtle back note and works perfectly with wanira (vanilla). Now stir through the gelatine mixture which helps set the kirīmi (cream). Pour it in to glasses or ramekins and then allow it to set until a gentle wobble is visible. Drizzle over the wairanu manarini (mandarine syrup) and top it with fresh hua (berries). Refrigerate it until it is time to serve.
What to set them in:
I set mine in second-hand glasses that I picked up for 50 cents each from the op shop. I also served them with my Christmas Shortbread Cookies as they pair so beautifully. As another option, set them in ramekins and tip them on to a plate before serving. Then use the wairanu manarini (mandarine syrup) as a drizzle instead. How you serve and eat them is completely up to you. Let me know if you make this purini (dessert), I would love to hear your feedback.
More purini (dessert) ideas:
Do you need a showstopper dessert for a special occasion? My S’mores No-bake Chocolate Cheesecake or No-bake Chocolate Charlotte Cakes are both no-bake and perfect for celebration.
Or maybe you are wanting the flavours of rēmana (lemon)? Then take a look at my Lemon and Chocolate Cheesecake and Lemon Syrup Bundt Cake. Finally, if it is more ārani (orange) that you crave, then my Whole Orange Almond Cake and Plum, Citrus and Almond Cake will absolutely fulfil those cravings. Check out more dessert recipes here.
Videography and photography by Sarah Henderson.
Panna Cotta with Orange and Honey Syrup - Kirīmi kua tunua me te Waihuka Ārani me te Mīere
Ingredients
The Panna Cotta - Te Kirīmi kua tunua
- ¼ C (60 ml) wai makariri (cold water)
- 2 teaspoon paura tetepe (gelatine powder, I used the Mr Rogers brand)
- 2 C (500 ml) kirīmi (cream)
- 3 tablespoon (45 g) huka one (caster sugar)
- 1 ½ tablespoon mīere (honey or you could use maple syrup)
- Kiri ārani (orange peel of one orange) or kiri manarini (mandarin peel of two mandarins)
- ½ C (100 g) miraka tepe (yogurt, unsweetened)
- ½ C (125 ml) miraka (milk)
- 2 teaspoon wanira (vanilla, preferably with seeds)
Orange and Honey Syrup - Waihuka Ārani me te Mīere
- ½ C wai manarini, wai ārani rānei (mandarin or orange juice)
- ¼ C wai rēmana (lemon juice)
- 1 tablespoon mīere (honey)
- 2 tablespoon huka one (caster sugar)
- 120 g hua rerekē (different berries, fresh is best, optional)
- Manarini tauraki-tio (freeze-dried mandarin, optional)
Instructions
The Panna Cotta - Te Kirīmi kua tunua
- Add the wai (water) in to a small bowl. Sprinkle over the paura tetepe (gelatine powder) on top of the wai (water). Stir it well with a fork. Leave to bloom for 5 minutes.
- Add the kirīmi (cream), huka one (caster sugar) and mīere (honey) in to a medium pot.
- With a sharp knife, peel the manarini (mandarins) or ārani (orange) in to the pot of kirīmi (cream). Make sure you avoid the white part of the peel, you just want the orange part of the skin. After the gelatine mixture has bloomed for 5 minutes, add it in too.
- Set it over medium heat on the stove, (the highest my stove goes to is 9, I turn mine up to 6). Stir gently as it becomes steamy, you don't need it bubble here. Keep on the heat for 2 minutes to allow the sugars to dissolve as you can continue to stir.
- Remove from the heat, allow the kiri ārani (orange peel) to steep in the hot cream for 10 minutes. Stir every couple of minutes so a skin doesn't form.After 10 minutes, strain off or remove the kiri ārani (orange peel).
- Add the miraka pē (yogurt) and miraka (milk) in to a bowl. Stir it with a whisk gently until it is smooth. Pour the slightly cooled kirīmi (cream) mixture in to the yogurt as you gently whisk. Stir through the wanira (vanilla). It is ready!
- Pour the mixture evenly into the ramekins or glasses that you are using. Cool for 5 minutes on the bench, give each one a good stir.
- Set them for 3 hours in the fridge. These will keep well in the fridge for up to 4 days if they are covered well.
- At least half an hour before serving, make the syrup. Note: If you prefer not to make the syrup, a 170 g can of passionfruit pulp drizzled over the set Panna Cotta is a beautiful replacement.
Orange and Honey Syrup - Waihuka Ārani me te Mīere
- Add the wai ārani (orange juice), wai rēmana (lemon juice), mīere (honey) and huka one (caster sugar) in to a small pot. Set over high heat and boil for 5 minutes until thickened slightly. Remove from the heat, as it cools it will thicken further.
- Once the panna cotta are set, you can eat them straight out of the glasses with the syrup drizzled over top. Top with fresh berries and manarini tauraki-tio (freeze-dried mandarin). You can also fill a bowl with hot water and hold the ramekin in the water for 20 seconds or so to loosen it from the sides. Run a knife around the edge if you want. Then flip them out on to a small plate and drizzle the syrup over top with a scattering of fresh berries.
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