I adore panna cotta and I definitely do not make it enough. Panna cotta was the perfect dessert choice for the end of our Modern Italian Cooking class with Chef Marcus of Tavolo.
Orange Blossom Panna Cotta
From Chef Marcus Vause of Tavolo1 qt. cream
1 T. orange juice
1 t. orange blossom water
1 t. orange zest
3/4 c. sugar
1 envelope gelatinIn a sauce pan, combine cream, juice, orange blossom water, zest and sugar. Stir to combine. Sprinkle gelatin over cream mixture.
Heat mixture over medium heat until sugar and gelatin has dissolved.
Pour into ramekins and place in refrigerator to set, at least three hours.
Chef Marcus topped this with a Campari foam. The first time I tried Campari, I hated it. Too bitter, I thought. It is an acquired taste but I now use it in jams, baking, and instead of Contreau in margaritas. Is that a sacrilege? The Campari foam was the perfect accompaniment for the sweet panna cotta.
Chef Marcus “foaming” Campari onto the panna cotta.
To create the foam, Chef Marcus just combined the Compari and simple syrup in a cream whipping canister.
Orange Blossom Panna Cotta with Campari Foam
The panna cotta may not look the best, but it was delicious. (Doesn’t that foam look almost like an egg yolk?)
Besides the super expensive immersion circulator, I now have a cream whipper on my Christmas list as well. I will have to be super-duper extra good this year.
This is another pricey gadget I want now (also from W-S).
Postscript: I had to laugh as I was proofing this post. I left the “q” off of the cream measurement. I was having a difficult time figuring out Chef’s recipe for Panna Cotta with just 1 t. of cream. Thank goodness I still had the original recipes from our class. Aha—-1 qt. makes a lot more sense! 🙂
For all the delicious bits of this cooking class, click here.
I wish I could taste it from here 😀
Cheers
CCU
Wish I could send you some across the pond.
What a fun and creative panna cotta, I can see why you loved this class!
I am ready to sign up for another one.
A very different yet delicious panna cotta!
I want to try this soon although I can’t do the Campari foam until Xmas (I hope)!
Ok, so I totally thought that was an egg yolk and was trying to figure out where the heck it came from. 🙂 I do love panna cotta too though and like you don’t make it enough.
Pretty tricky photo. 🙂
I have one of those whipped cream dispenser…a fun toy! An orange flavored panna cotta sounds fantastic…and I’m glad you explained that the egg yolk appearing substance was the foam…it’s pretty!
Yes, I sometimes really have to explain my photos! 🙂
This sounds so wonderful and light. I like the orange flavoring, and truly not a difficult dessert to prepare and makes a lovely presentation. Sounds like it was a nice class.
Awesome class. Thanks for dropping by, Vicki. Checked out your site and love that Tequila chicken dish!!!!
I looks like a lovely dessert and that dispenser? I would love it – you could really squirt people good with whipped cream! 🙂
OK—so I can live without an immersion circulator but the cream whipper is really on my Xmas list.
Mine too! 🙂
LOVE that you take these classes. You are getting some mad skills. That cream whipper would be a great tool. Freshly whipped cream is the ONLY way to go.
Thanks for your sweet words – one day at a time is all I can say.
Someone wanted your chocolate avocado recipe from Chris’ blog at the Cafe. You might want to post that one, cause I would def check it out. We eat a ton of avocados, but I’ve never put them in desserts.
Here it is Aimee. It is from Kelly’s blog, Inspired Edibles: http://www.inspirededibles.ca/2013/03/chocolate-avocado-pudding-3-more.html
I’ll go over to Chris’ and post it in the comments too.
Take care of yourself! Hope all is well.
Now I know I need to get some orange blossom water! This is the third time I’ve seen it in a week and I’m starting to crave it. I can only imagine how delicious it is in a panna cotta! This looks fabulous!
Thanks, M.J. I am going to buy a bottle too to recreate this. What other recipes have you seen?