it's the first day of February. what's your february wish, dear readers?
today, still with the Junior Masterchef fever, i made another pannacotta! yayyy! i'm so happy to sink my self in my favorite desserts lately, last one is creme brulee and this time is pannacotta. this time, pannacotta with a twist. not the original one, but using cream and yoghurt. i got this recipe from Junior Masterchef website. if you look closer to the pictures, you'll see a little black dots in the cream, that's vanilla seeds and it's a magical ingredient.
my passion to make this pannacotta came when i watched the Junior Masterclass episode where chef Poh Ling Yeow demonstrate how to make her vanilla yoghurt pannacotta with raspberry jelly. suddenly i craved, suddenly i became crazily curious to make a yoghurt pannacotta. the next day, i automatically ran into my favorite supermarket and try to find some raspberries but none was available that time. do i feel bad? no, a hundred percent no. i've made raspberry pannacotta before and i will bore you all if i make it again, right?! so i decided to use whatever fruits that come up to my mind. my father just bought lots of mandarin orange and i realized how oranges can also be refreshing and yet wonderful to go with pannacotta.
so i peel some oranges, about 4, more or less. i removed all the skin and only use the pulp, i tried to keep their shape but i couldn't. naughty hands. if the original recipe from Chef Poh Ling Yeow call for a raspberry water infusion, i used orange juice from another 2 oranges. however, i think juice from 2 oranges isn't enough to make the jelly rich in orange flavor. next time i would substitute all the water with orange juice. if you want to execute this recipe, do substitute all the water with orange juice, okay? anyway, if i prefer a plain vanilla creme brulee, for pannacotta i would prefer the vanilla-yoghurt one. it is more refreshing and rich in flavor, me love it so much.
Vanilla Yoghurt Pannacotta with Orange Jelly
modified from Junior Masterchef
4 mandarin oranges, peeled - use only the pulp without any skin linger
100 ml orange juice
15 gr caster sugar
3 tsp gelatin powder
375 ml heavy cream
45 gr pure icing sugar, sifted
3 tsp gelatin powder
180 gr full fat vanilla / plain yoghurt
1/2 vanilla pod, scored lengthwise
- orange jelly: arrange orange pulps evenly in the bottom of serving glasses or moulds. combine orange juice and caster sugar in a medium bowl and place over a saucepan of simmering water for about 3-4 minutes or until warm to the touch. remove from heat. dissolve the gelatin powder in the orange juice. spoon 2 tbsp of the orange juice mixture into each moulds. place in the refrigerator for about 20 minutes or until set.
- pannacotta: place the cream, icing sugar, vanilla seeds, and pod in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until heated through (do not boil). remove from heat. dissolve the gelatin powder in the cream mixture. gently whisk the yoghurt into the cream mixture.
- take the chilled orange jelly from the refrigerator. pour the cream mixture evenly among the moulds, on top of the orange jelly. chill for about 4 hours or until set. serve cold.
that's it. pannacotta is always as easy as 123. hope you like it!
thanks for reading, may you have a very good day..