Orange Panna Cotta Recipe

Bloom gelatin

Sprinkle 1.5 tsp gelatin over 3 tbs cold water in a small bowl. Let sit 5–10 minutes until gelatin blooms (absorbs water and becomes spongy).

Heat dairy

In a small saucepan over medium heat combine 1 cup whole milk, 1 cup heavy cream, 1 tbsp granulated sugar, 1/2 tsp vanilla (or seeds scraped from 1/2 vanilla bean) and 1 tbsp finely grated orange zest. Warm gently until just below simmer (steam appears, small bubbles at edge), about 5–6 minutes. Do not boil — stirring occasionally to dissolve sugar and infuse zest/vanilla.

Dissolve gelatin and add juice

Remove pan from heat. Stir the bloomed gelatin into the hot cream mixture until fully dissolved, about 30–60 seconds. Allow mixture to cool 1 minute, then stir in 3/4 cup fresh orange juice until homogeneous.

Strain and chill

Strain the panna cotta mixture through a fine-mesh sieve into a pouring jug to remove zest/any vanilla pod bits. Divide mixture between six 4-oz serving glasses or ramekins (about 5–6 oz per portion). Let cool to room temperature (15–20 minutes), then cover and refrigerate at least 4 hours or until set (preferably overnight).

Whip crema

In a medium bowl whisk 1/2 cup mascarpone, 3 tbsp Nutella, 1 tbsp powdered sugar and 2 tbsp cold heavy cream until smooth and lightly airy. If mixture is too thick, add 1 tsp cold cream at a time. Finish with 1/8 tsp fine sea salt to brighten flavor. Chill until ready to use (can be refrigerated while panna cotta sets).

Prepare slices

Pat 6 orange slices dry with paper towel to remove excess juice and pith moisture. Arrange slices on a small heatproof tray or plate.

Sugar and brûlée

Evenly sprinkle about 1/2 tsp granulated sugar on each orange slice (total ~3 tsp). Using a kitchen blowtorch, caramelize the sugar on each slice until it melts and forms a glossy, amber crust (move torch continuously to avoid burning). If you don't have a torch, broil under a very hot broiler for 1–2 minutes watching closely — place on an oven-safe tray and broil until sugar melts and browns. Let slices cool and slightly firm for 5 minutes (caramel will harden).

Make crumble

Break 3 biscotti into coarse pieces and pulse quickly in a food processor or crush in a zip bag with a rolling pin until you have a mix of crumbs and small chunks (about 3/4 cup crumbs). Mix crumbs with 1 tbsp melted butter and 2 tbsp toasted sliced almonds until evenly coated. Taste and add a pinch of sugar if your biscotti are unsweetened. Keep in an airtight container at room temperature until plating.

When panna cotta is fully set (jiggles slightly but holds shape), spoon or pipe about 1.5 tbsp Nutella crema onto the center of each panna cotta.

Place one brûléed orange slice on top or slightly off-center of the crema on each panna cotta.

Scatter about 2 tbsp almond biscotti crumble around the base/top edge of each panna cotta so each portion gets crunchy contrast.

Garnish with a small mint leaf and a light sprinkle of extra grated orange zest if desired. Serve chilled.