Panna cotta is one of my favorite desserts and this variation with white chocolate makes it particularly velvety and amazing. Garnished with delicate orange curd cream (variation of lemon curd made with orange juice), fresh and juicy pieces of orange and a touch of aromatic lemon oil* makes this dessert fragrant but at the same time delicate and not too sweet.
Instructions: White chocolate panna cotta with orange curd and lemon olive oil
For this recipe I used olive oil by Ursini. This lemon olive oil has a very fragrant taste and a bright color. It is perfect to garnish a delicate dessert like panna cotta.
To prepare white chocolate panna cotta, soak the gelatin sheets in cold water for at least ten minutes. Meanwhile, in a saucepan mix milk with cream and sugar, turn on the flame and heat the mixture slowly almost to the boiling point. Add chopped white chocolate pieces and stir until it is completely melted. Turn off the heat and add the previously squeezed gelatin. If by chance your white chocolate has not melted well (depends on the quality of the chocolate) use the immersion blender and blend everything until it becomes smooth. Pass the liquid through a thick sieve to eliminate any air bubbles and divide the panna cotta into 4 glass jars. Let cool slightly and put in the fridge for at least 6 hours.
Prepare orange curd (Iginio Massari modified recipe). In a saucepan, mix orange juice with egg yolks, sugar and lemon zest.
Put on the medium heat and cook stirring always with the whisk until the orange curd becomes creamy. Turn off the heat, let cool slightly and add the butter pieces. Stir until it is completely incorporated. Let it cool down and put in the refrigerator for an hour.
Garnish white chocolate panna cotta with the orange curd layer, a few pieces of orange and a very thin layer of lemon olive oil and serve. To be eaten within 24 hours.
lot of love. B.