Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panna Cotta
Orange Granita
Method
Panna Cotta
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for about 5 minutes.
Heat the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
Incorporate the Gelatin
Once the cream mixture is hot, remove it from the heat and stir in the bloomed gelatin until fully dissolved.
Add Pistachios
Stir in the finely chopped pistachios into the cream mixture until evenly distributed.
Chill the Mixture
Pour the panna cotta mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until set.
Orange Granita
Combine Ingredients
In a mixing bowl, combine the fresh orange juice, sugar, calamansi juice, and water. Stir until the sugar is dissolved.
Freeze the Mixture
Pour the mixture into a shallow dish and place it in the freezer. After about 30 minutes, use a fork to scrape the mixture, breaking up any ice that forms.
Scrape and Freeze Again
Continue to scrape every 30 minutes for about 2-3 hours until the granita is fluffy and frozen.
