Chocolate and orange panna cotta
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 200g/8oz plain chocolate, finely chopped (50% cocoa solids is fine)
- 100g/3½oz caster sugar
- 7 oranges
- 1 litre/1¾pints pouring double cream
- 4 leaves platinum grade gelatine or 9 leaves regular gelatin, soaked in water for 10 minutes.
- Dip
- Cut
- sunflower or vegetable oil, for greasing
- Pudding
Possible health benefits
General information, not medical advice.
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Orange
High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Very lightly oil the pudding basins or ramekins.
- Heat the double cream in a small pan until it comes to the boil. Remove from the heat, then stir in the chocolate and stir continuously until the chocolate has completely melted.
- Grate the zest of four oranges and add it to the chocolate cream. Squeeze the juice from two oranges and add eight tablespoons of the juice to the chocolate mixture with the sugar. Set aside all the remaining oranges.
- When the gelatin has softened, remove it from the water, shake off any excess water and place the gelatine into the hot chocolate mixture - stir until dissolved.
- Strain the mixture through a sieve and then divide equally between the oiled pudding basins
- Place in the fridge and allow the panna cotta to set overnight or for at least six hours.
- Meanwhile, prepare the orange segments. Using a serrated knife, cut off all the peel and white pith from the remaining oranges (including the one that you have zested), working over a bowl to catch the juices. Cut between the orange membranes to remove the segments. Place the orange segments into the juice and chill in the fridge with the panna cottas.
- To turn out, fill a bowl with boiling water, then dip the moulds for just a second into the boiling water - no longer or the mixture will melt too much. Invert the moulds onto a plate to serve, with a few orange segments on each plate.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon
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Sieve