Perfect for ending a festive dinner, delicious and decadent with a very pleasant fruity note 😋.
For 6 – 8 people
- 240 g dark chocolate at least 70%
- 3 sheets of gelatin
- 520 ml of liquid cream
- 2 tbsp of sugar
- 6 Oranges
- 1 vanilla pod
- 2 tsp Maïzena
- 2 tbs honey
Finely chop 130 g dark chocolate and keep the rest for the garnish in the fridge. Soften the gelatin sheets in cold water. Bring the cream quickly to a boil, then remove from heat. Add the sugar and chocolate and mix. Mix this liquid for about 10 seconds with a mixer. Add the well-drained gelatin leaves into the hot liquid. Pour the Panna Cotta either in glasses or in small molds previously rinsed with cold water. As soon as the Panna Cotta has cooled, put them in the fridge.
Peel and filet 4 oranges with a thin, sharp knife. Keep the juice coming out of and press the filleted orange as well as the remaining 2 oranges. Dissolve Maizena in 4 tbsp of orange juice. Scrape the vanilla bean and bring the orange juice to the boil with the vanilla seeds. Add the honey, then the mixture Maïzena / orange juice. Remove from the heat, put in the orange filets and let cool.
If you have used molds for the Panna Cotta, hold them quickly in the hot water to facilitate demolding (detach the edges with a knife). Place the Panna Cotta on a dessert plate and serve with the orange fillets. Grate the dark chocolate on top for decoration.
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