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Orange Panna Cotta by KajTaotsu

Orange Panna Cotta


15 February 2014 at 21:36:55 MST

Tonight in my pastry class, we were playing catch up for missing last week because of potential ice. Because of such, we did a mashup of recipes from last and this week and one of them that made the cut was the orange panna cotta. In crude terms, panna cotta is basically milk jello. Appetizing, isn't it? I'd much rather call it panna cotta also. Though despite that, this is actually a really tasty, and super easy, dessert that one can whip up in about 10-15 minutes! Only thing after that is to wait for it to thicken up. So without further adieu~

Orange Panna Cotta

Ingredients: (all ounces and grams are in weight)

  • 10oz milk
  • 10oz heavy cream
  • 4oz sugar
  • zest of 1/2 an orange
  • 6g gelatin (can be gelatin powder or sheets)
  • 1tsp vanilla extract


  1. Soften the gelatin in a bowl or cup of cold water and set it to the side to soak. (If using powdered gelatin, the amount of water needed is 5x the weight of the powder. So for here, you'll need about 30g of water. The sheets don't need measuring because they'll stay in shape and you'll be able to pull em out effortlessly)
  2. In a small saucepan, heat the milk, cream, sugar, and orange zest until the sugar dissolves into the mixture. Do not let the mixture boil or simmer. (all we're going for is the sugar to dissolve, nothing more really)
  3. After a couple minutes, strain the mixture through a sieve to remove the zest (just wanting the citrus oils) and into a bowl. Add the vanilla and stir.
  4. Pour the mixture into 3-4 oz. molds and set in the freezer for about 30-40 minutes. At the end of that time, check to see if the panna cotta has set by wiggling the molds a bit. If not set, leave in the fridge for another 10-15 minutes.

To serve, run lukewarm water over the outside of the molds to help detach the panna cotta from the mold. Flip over onto the serving plate to remove. If one wants to play it easy, just eat out of the mold.

Submission Information

Visual / Photography


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    Do you recommend any modifications if using agar instead of gelatin?

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      I honestly have no clue D: this was just one of the assignments for class wednesday. (need to edit my description to show that, woops)
      I'll look that up!

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      from what I am reading, it's equal amounts. So 6 grams of gelatin would be 6 grams of agar.
      here's quoted:

      "The gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with, also by factors such as the season of the seaweed harvest! More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar.

      Flaked and powdered agar agar need to be used in different proportions, unfortunately many recipes do not specify which is being called for, but here are a few guidelines:
      Powdered agar agar can be substituted for the same quantity of powdered gelatine in a recipe.
      For every teaspoon of agar agar powder, you should substitute a tablespoon of agar agar flakes.
      For a firm jelly you require approximately 2 teaspoons of powder or 2 tablespoons of flakes per 1 pint / 600ml of liquid.

      Agar agar should be soaked in the liquid first for 10-15 minutes, then gently brought to the boil and simmered while stirring until it dissolves completely, this will take about 5 minutes for powder and 10-15 minutes for flakes."

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        Ah wow that's very in depth! I appreciate it!