vanilla yoghurt pannacotta with orange jelly

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

orange jelly:
4 mandarin oranges, peeled - use only the pulp without any skin linger
100 ml orange juice
15 gr caster sugar
3 tsp gelatin powder

pannacotta:
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

direction:

1. 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.
2. 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.  
3. 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..