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gelee layer freshly squeezed powdered gelatin sugar Vanilla panna cream powdered gelatin sugar vanilla bean paste candied orange
Viewed: 11 - Published at: a year agoIngredients
- Clementine gelee layer
- 1 cup freshly squeezed, strained clementine juice (I used 7 clementines)
- 1-2 tablespoons Amaretto
- 3/4 teaspoon powdered gelatin
- 2 tablespoons sugar (optional, if clementines aren't sweet)
- Vanilla panna cotta layer
- 1 cup half and half cream
- 3/4 teaspoon powdered gelatin
- 2 tablespoons sugar
- 1 teaspoon vanilla bean paste or extract
- candied orange peel for garnish, optional
Method
- Place 1/4 cup clementine juice in a small saucepan and sprinkle the gelatin over top. Let stand 5 minutes, then heat, stirring, over medium-low heat until gelatin is fully dissolved.
- Add the rest of the juice and the Amaretto and stir. Divide amongst 4 small ramekins, using 1/4 cup of mixture in each. Refrigerate for at least 2 hours, until set.
- Place 1/4 cup cream in a small saucepan and sprinkle gelatin over top. Set aside for 5 minutes. then heat, stirring, over medium-low heat until gelatin is fully dissolved. Add the sugar and the rest of the cream and stir until sugar is dissolved. Add vanilla. Cool to room temperature, then pour over set clementine layer, pouring over the back of a spoon to keep layers intact. Refrigerate over night, and garnish with candied orange peel, if desired.
