Dessert

Burnt Orange & Pistachio Panna Cotta with Candied Peel & Crispy Praline

Name: Burnt Orange & Pistachio Panna Cotta with Candied Peel & Crispy Praline
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 4 large oranges (about 600g total); 1 cup heavy cream; ½ cup whole milk; ¼ cup roasted pistachio paste; 40g shelled pistachios, ground finely; 3 tbsp caster sugar; 1 tsp vanilla extract; 2.5 sheets gelatin (or 1.5 tsp powdered gelatin); 2 tbsp cold water; For praline: 50g roasted pistachio halves, 75g caster sugar, 1 tbsp unsalted butter, ¼ tsp sea salt; For candied peel: 2 oranges, ¼ cup caster sugar (additional), ¼ cup water; Fleur de sel

A delicate, barely-set panna cotta infused with the juice of a burnt orange (the skin charred until blackened, then squeezed for every concentrated drop) and ground pistachios for an earthy, subtle depth. It is unmolded onto a pool of burnt orange reduction that has been stirred down to a glossy syrup, then crowned with thick ribbons of candied orange peel that snap between teeth, a scatter of crushed pistachio praline, and a final whisper of fleur de sel that brightens the sweetness.

414calper serving 9gprotein 35gcarbs 31gfat 25min prep 40min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this