Chocolate Panna Cotta in Orange Cups
- Level: Intermediate
- Yield: 8 orange cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 289
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 45
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 59
- Total: 6 hr (includes cooling and chilling times)
- Active: 45 min
Ingredients
5 navel oranges
1 cup plus 2 teaspoons granulated sugar
One 12-ounce bag semisweet chocolate chips
1 tablespoon vegetable oil
1 cup whole milk
1 1/4 teaspoons unflavored gelatin powder
1 cup half-and-half
3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon ground cardamom
Directions
- Use a vegetable peeler to shave large strips of orange peel from 1 of the oranges, then thinly slice the peels crosswise (save this orange for another use). Set aside.
- Place a fine-mesh sieve over a medium bowl or liquid measuring cup. Cut the remaining 4 oranges in half. Use a spoon to scoop the orange pulp from the middle of each half into the sieve. Reserve the remaining orange shells (cups), taking care not to puncture or break them.
- Squeeze or press the orange pulp in the sieve until you have 1/2 cup juice. Discard the pulp.
- Add the orange juice, 1/2 cup water and 1 cup of the granulated sugar to a small saucepan, place over medium heat and bring to a boil. Add the reserved orange peel strips, lower to a simmer and cook until the peels turn slightly opaque, 6 to 7 minutes.
- Use a slotted spoon to remove the peels to a parchment-lined plate and let cool until hardened and slightly sticky, at least 2 hours and up to overnight. Before serving, toss with the remaining 2 teaspoons granulated sugar.
- Remove 3/4 cup of the chocolate chips and reserve. Add the remaining chocolate chips to a microwave-safe bowl with the oil. Microwave, stirring halfway through, until the chips are melted, about 2 minutes.
- Brush the inside of each orange cup with the chocolate mixture until no pith is showing (this will help keep the panna cotta mixture from spilling out). Fill 8 cups of a 12-cup muffin pan with the orange cups to hold them upright. Place the muffin pan on a rimmed baking sheet and refrigerate until the chocolate is hardened, about 15 minutes.
- Meanwhile, put the milk in a small bowl, stir in the gelatin and let sit until softened, about 5 minutes.
- Add the half-and-half, brown sugar, vanilla, salt and cardamom to a small saucepan and cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture is beginning to boil around the edges, 3 to 4 minutes. Add the reserved 3/4 cup chocolate chips and whisk until the chocolate is melted and smooth. Add the milk and gelatin mixture and cook, whisking frequently, until the mixture is boiling and the gelatin is dissolved, 2 to 3 minutes. Strain through a fine-mesh sieve into a liquid measuring cup and refrigerate to chill slightly, 25 to 30 minutes.
- Pour the panna cotta mixture into the orange cups, filling each all the way to the rim. Carefully transfer the baking sheet back to the refrigerator and chill until the panna cotta is set, at least 4 hours and up to overnight.
- When ready to serve, top each orange cup with candied orange peel and serve cold.