1 cup freshly squeezed, strained clementine juice (I used 7 clementines)
1-2 tablespoons Amaretto
¾ teaspoon powdered gelatin*
Panna cotta layer
1 cup light cream or heavy cream ( I used mostly whole milk with some cream)
2 tablespoons sugar
1 teaspoon vanilla extract or vanilla bean paste (or more Amaretto)
¾ teaspoon powdered gelatin*
- For the clementine layer: Pour ¼ cup juice into a small saucepan and sprinkle 1 teaspoon gelatin over the top. Let stand a few minutes, then heat over medium-low heat, stirring, until gelatin is completely dissolved. Add the rest of the juice and the Amaretto. Divide amongst 4 small ramekins or pretty glasses (¼ cup in each). Refrigerate for 2 hours, or until set.
- For the panna cotta layer. Pour ¼ cup cream and the sugar into a small saucepan and sprinkle 1 teaspoon gelatin over the top. Let stand a few minutes, then heat over medium-low heat until the gelatin is dissolved. Add the rest of the cream and the vanilla and carefully pour over the clementine layer. Cover and refrigerate for a few hours, or overnight.
- Serve with some candied orange peel or a cookie. Makes 4 small ramekins.
*This is enough gelatin to give a very soft, wobbly set, but not enough that you can turn the dessert out onto a plate. If you'd like to do that, use 1 teaspoon of gelatin for each layer and then refrigerate overnight.
11 comments:
Beautiful and love the flavour.
Oh Mary! You've done it again! This looks beautifully delicious!
Where are you finding your clementines...? I was at the Italian Centre Shop - then at Superstore today - and neither had them... they are rare in Edmonton. I knwo I could use another orange - but I do love the Clementine - and you said the recipe was easy - it sounds like it - but I knwo the garnish takes time. I love it and it makes your presentation. What beauty. Seasonal winter sunshine. I am on it when I find them in the store. (Right next to the passion fruit for less than 5 dollars each!!)
:)
Valerie
Oh - I am teasing!
Valerie, you're right--the candied orange peel did take a while to make! I made a quart jar of it in December, for a stollen I never made. By using one strip to garnish everything, it'll last me till next December!
Strange that you haven't got clementines--they're in all the stores here still.
This does look very refreshing! I love the colours you've used. The orange really contrasts against that perfect white panna cotta.
Very refreshing and very light on calories too. Just a jelly for dessert I find boring but topped with a panna cotta really does the sweet trick!
What a great flavor combination! I have to admit it... I love jell-o by any name. I love the "grown up" flavors you chose.
Great job on the Jan. Daring Baker's Challenge!
This looks delicious! Especially with the Amaretto in the gelee!
It is super pretentious and I LOVE it! :-) It makes the dessert seem extra special and wonderful. :-)
Lovely dessert, I admire your candied peel too! I don't have a problem calling the bottom layer jelly because growing up we never refer to Jell-O by its brand name, just jelly and the toast spread was just jam. :)
Looks fantastic, my mouth is watering!
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