Orange & Caramel
Panna Cotta

for SZ Magazin, April 6, 2018

For Easter, I made a nice recipe story for SZ Magazin. Out of my 4 eggless easter recipes, my favorite one is an Orange Caramel Panna Cotta. Glad the Lenten Season is over! 



Orange & Caramel
Panna Cotta


(for 4 persons)

200ml heavy cream
150ml milk
30g sugar
4 sheets of Gelatine

1 Orange, flesh and zests
80g sugar 
3 Tbs Grand Marnier


Soak the Gelatine Sheets in cold water.
Pour the cream and milk in a small saucepan, add the sugar and the orange zests. Heat the mixture and bring to boil, stirring occasionally. Remove from Heat and let cool for few minutes. Squeeze out the gelatin sheets, add to the mixture and mix well. Pour the mixture through a fine sieve and then into 4 small bowls. Refrigerate overnight or at least for 2 hours. 

Peel the orange and cut it in 1cm thick slices. Place the sugar in a small saucepan, add 3 Tablespoons of water and bring to boil. Simmer without stiring until you get a golden brown caramel. (Avoid stiring the sugar! this prevents your caramel from crystallizing. you can swing the pan a bit if the sides get color before the center)  Take of the heat and add 3 Tbs of Grand Marnier. Mix with a spoon and heat again to get a thick syrup. Take off the heat and add the orange slices. 

Take the panna cotta bowls out of the refrigerator and dip the bottom of each of them in hot water for a few seconds, then turn them up side down on small plates. Serve with an orange slice and some of the caramel syrup. 

Client: SZ Magazin
Art Direction: Anna Sullivan 

see the full serie here