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Panna Cotta with Orange and Honey Syrup

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Panna Cotta with Orange and Honey Syrup – Kirīmi kua tunua me te Waihuka Ārani me te Mīere.

Panna Cotta is one of those recipes that takes no time at all to whip up but will still blow your manuhiri (guests) away. As I was researching this recipe, I learnt that Panna Cotta means cooked cream in Italian. It is such a timeless dessert that can be made days ahead before serving. It is perfect for the hotter months when only cool desserts are in demand. I use kiri manarini (mandarine peel) or kiri ārani (orange peel) to infuse the kirīmi (cream). This gives it a subtle back note and works perfectly with wanira (vanilla). Once it is set we drizzle over a wairanu manarini (mandarine syrup) and top it with fresh hua (berries).

I set mine in second-hand glasses that I picked up for 50 cents each from the op shop and served them with my Christmas Shortbread Cookies. You can also set them in ramekins and tip them on to a plate before serving, using the wairanu manarini (mandarine syrup) as a drizzle instead. Kei a koe te tikanga – it is up to you!

With that in mind, kia tīmata tātou – let’s get started!

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Panna Cotta with Orange and Honey Syrup – Kirīmi kua tunua me te Waihuka Ārani me te Mīere

A simple Panna Cotta flavoured with orange and honey. Topped with a simple syrup of orange and honey, fresh berries and freeze dried mandarin.
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Prep Time 30 minutes
Setting Time 3 hours
Servings 6 ½ C panna cotta desserts

Ingredients

The Panna Cotta – Te Kirīmi kua tunua

  • ¼ C (60 ml) wai makariri (cold water)
  • 2 tsp paura tetepe (gelatine powder, I used the Mr Rogers brand)
  • 2 C (500 ml) kirīmi (cream)
  • 3 tbsp (45 g) huka one (caster sugar)
  • 1 ½ tbsp mīere (honey or you could use maple syrup)
  • Kiri manarini (mandarin peel of two mandarins) or kiri ārani (orange peel of one orange)
  • ½ C (100 g) miraka tepe (yogurt, unsweetened)
  • ½ C (125 ml) miraka (milk)
  • 2 tsp 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 tbsp mīere (honey)
  • 2 tbsp 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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