Panna Cotta tureen with currant and white wine jelly and orange sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak 3 sheets of gelatine in cold water. Using a fork, remove the berries from the panicles and sort them. Heat syrup, wine and 1 tbsp. sugar in a small pot until the sugar has dissolved. Remove the pot from the stove. Squeeze the gelatine and dissolve in the warm liquid while stirring. Line a box form (25 x 10 cm; 6 cm high; 1.5 litres capacity) with foil.

2. 2

   Add berries, fill up with syrup-wine mixture. Chill for about 3 hours. Soak 5 sheets of gelatine in cold water. Cut the vanilla pod open lengthwise, scrape out the pulp. Bring cream, vanilla pod and pulp and 4 tbsp. sugar to the boil, simmer for 2-3 minutes. Pour cream into a bowl, let cool for 5-7 minutes. Remove the vanilla pod. Squeeze the gelatine and dissolve in the hot cream while stirring. Let the cream mixture cool down and carefully pour it onto the redcurrant jelly with a ladle. Chill for 3-4 hours. For the orange sauce, cut oranges in half and squeeze them (approx. 300 ml juice). Set aside 3 tbsp. juice.

3. 3

   Squeeze the gelatine and dissolve in the hot cream while stirring. Let the cream mixture cool down and carefully pour it onto the redcurrant jelly with a ladle. Chill for 3-4 hours. For the orange sauce, cut oranges in half and squeeze them (approx. 300 ml juice). Set aside 3 tbsp. juice. Caramelise 4 tbsp. sugar in a small pot and deglaze with the juice. Simmer the sauce until the sugar is completely dissolved. Mix starch with 3 tbsp. orange juice until smooth. Bring to the boil again and thicken with the starch mixture. Cut Panna Cotta Terrine into slices and arrange on plates. Add orange sauce

4. 4

   sugar in a small pot and deglaze with the juice. Simmer the sauce until the sugar is completely dissolved. Mix starch with 3 tbsp. orange juice until smooth. Bring to the boil again and thicken with the starch mixture. Cut Panna Cotta Terrine into slices and arrange on plates. Add orange sauce

5. 5

   Preparation time approx. 40 minutes. waiting time approx. 7 hours

Nutrition Facts

KCAL
240 kcal

CARBS
17 g

FATS
16 g

PROTEINS
3 g