Orange Panna Cotta and Orange Jelly



For the Panna Cotta:
1/2 cup full fat milk
1 & 1/4 cup heavy whip cream
1 tsp powdered gelatin
1/4 cup white sugar
1/2 tsp vanilla extract
Zest of one orange

For the orange jelly:
1/2 cup freshly squeezed orange juice
2 & 1/2 tsp powdered gelatin
1/4 cup white sugar
1 cup water

1-To make the Panna Cotta, divide milk in half and pour one half into a bowl. Sprinkle gelatin over the milk and let sit for 15minutes to bloom (successfully bloomed gelatin will look spongy)
2- Combine the remaining half of the milk with cream, orange zest, vanilla, and sugar in a pot. Stir over medium heat until the sugar completely dissolves. The mixture should heat up but not boil. Now take it off the heat and set aside covered to steep for a few minutes (maybe about 15minutes). The covering is essential to lock in the orange flavor from the zest, so please do not skip it
3- Place steeped mixture back on the heat to simmer, then add the gelatin and milk mixture and stir until gelatin completely dissolves. Using tiny holed strainer, sieve the mixture and your panacotta concoction is ready to fill into ramekins, dessert cups, or glasses immediately after straining. Chill until set. About 4hours. You can easily set dessert cups at an angle to get creative with your panna cotta
4- To make the jelly, bloom the gelatin in half of the orange juice for 5minutes
5- Boil water and sugar on high heat until syrupy (not thick), then for this mixture over the blooming gelatin and whisk to fully dissolve the gelatin. Stir in the remaining half of the juice and let the mixture cool to room temperature
6- For cooled jelly mixture over the set panna cotta. You can for a thick or thin layer as desired. Let jelly set on your panna cotta in the fridge for about half an hour. PS: - jelly will set faster than Panna Cotta
7- Serve chilled and enjoy as dessert

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