Ease of preparation rating: Easy
Yield: 4-6 servings
Ingredients:
- 1 cup (240 ml) milk
- ½ ounce (14 g) powdered gelatin
- 2 cups (470 ml) heavy cream
- ½ cup (120 ml) sugar
- 1 cup (240 ml) sweetened chestnut puree
- ¼ teaspoon (1.25 ml) salt
- 1 vanilla pod, seeds only
- Segments and juice from 2 oranges
- Basil leaves, for garnish
Method:
Add milk to a saucepan and sprinkle gelatin powder overtop. Allow to sit for 5 minutes.
Set the saucepan over low heat and whisk until gelatin is completely dissolved, 6-8 minutes.
Whisk in heavy cream, sugar, sweetened chestnut puree, salt, and vanilla seeds. Simmer over low heat, whisking until sugar is dissolved and liquid is steaming, but not yet simmering.
Strain liquid through a sieve into a spouted jug or measuring cup to remove any solids. Divide mixture between 6 ramekins. Refrigerate ramekins for at least 4 hours or overnight.
Remove ramekins from refrigerator and place in a shallow bath of hot water for a minute. Run a thin knife along the outside of the ramekins and invert panna cottas onto small plates.
Serve topped with orange segments and juice, and basil leaves.
Buon appetito!
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