Serves 8 to 10

1lt. (1 3/4 pints) double Cream 135g. (5 oz. ) Caster Sugar 4 Vanilla Pods (split lengthways) 3 Gelatine Leaves (Soaked in Cold water to soften) Rind of 2 oranges Size 2 ramekins or dariole moulds

Place the cream and sugar in a saucepan. Split the vanilla pods, scrape the seeds into the cream, also add the pods. Bring to the boil, add the rind of the oranges take off the heat and add the soaked gelatine leaves, stirring well until the gelatine dissolves. Now sit over a bowl of ice, stirring occasionally until it starts to set. Pour into moulds and leave to set completely. To unmould, run the underside of the mould under hot water for a minute to loosen. Turn the pannacotta out onto plates and serve with a scoop of blood orange sorbet and a small glass of jelly.

Blood Orange Sorbet Serves 6

1/2pt. (275ml) Water 7oz. (200gm) Caster Sugar 3/4pt. (425ml) Fresh Blood Orange Juice Juice of one Lemon

Bring the water and sugar up to boiling slowly, until the sugar has dissolved. Then boil rapidly to make a stock syrup for about 5 minutes. Remove from the heat and add the orange Juice and lemon juice. Stir well and strain, again allow to cool completely before churning. Churn in your ice machine to soft ice texture.

Jelly of Blood Oranges serves 6 to 8 Half litre of blood orange juice 4 leaves of gelatine 8 floz (275ml) stock syrup

Combine the orange juice and stock syrup together in a saucepan, heat through gently. Soak the gelatine leaves in cold water to soften (this takes about 5 minutes) then take out, squeeze and add to the hot liquid. Stir until dissolved, take off the heat and pour into clear glasses, place in the fridge to set.

www.morstonhall.com

If you're planning on ending up naked, it's probably a good idea to eat light. But if you or your honey has an insatiable sweet tooth, sharing this creamy luscious treat wouldn't be such a bad idea either. -Pastry Chef Deborah Snyder

Tart Dough:
3 cups flour
1 1/2 ounces cocoa
5 ounces confectioner's sugar
3/4 teaspoon vanilla extract
10 ounces butter, cold, cut into pieces
2 eggs
1 yolk

Cream butter and sugar in an electric mixer until completely homogenous. Scrape down and add eggs and yolk slowly, mixing well until combined thoroughly.

Sift together flour and cocoa. Add dry ingredients to creamed mixture and mix just until combined.

Roll dough 1/8-inch thin between pieces of parchment and chill for at least 2 hours. Cut rounds from the dough using a cutter with a diameter approximately 2 inches larger than your tartlet pans. While the dough is pliable, but still cold, line each tartlet pans with dough. Trim edges with small knife or by rolling the pin over the top edge of the pans. Chill for 1 hour or more. Bake for 7-8 minutes in a 325°F oven. Cool.

Blood Orange Curd:
Zest from 6 blood oranges (if blood oranges are unavailable (see note), use any type of tangerines or clementines)
8 ounces blood orange juice, strained (6-8 oranges or tangerines)
6 eggs
6 yolks
3/4 cup sugar
1 vanilla bean
8 ounces butter

Bring a pot of water to a simmer. In a bowl fitted atop the pot, combine eggs, sugar, yolks, zest and vanilla. Whisk well until mixture starts to warm. Add orange juice and allow to thicken, whisking occasionally. When mixture coats the back of a spoon thickly, it is ready.

Take off the heat and purée it well with an immersion blender and pass it through a fine-meshed strainer. Allow to cool to room temperature. Add butter in pieces and whisk or blend with the immersion blender until smooth.

Chocolate Filling:
2 eggs
2 yolks
5 ounces sugar
1/2 teaspoon salt
5 ounces bittersweet chocolate
5 ounces butter
2 Tablespoons all-purpose flour

Melt chocolate and butter in a double boiler, whisk until thoroughly smooth. (You may also melt chocolate and butter in the microwave, running for 30 seconds at a time and stirring in-between). Cool slightly.

In a separate bowl, whisk together yolks, eggs, salt and sugar. Slowly add chocolate mixture into egg mixture, stirring constantly until thoroughly combined. Sift flour over the top and whisk well until incorporated.

To assemble the tarts:
Preheat oven to 325°F.
Place a heaping teaspoon of curd in the tart shells and spread gently (you don't need to spread it thin or cover the whole bottom, in fact it's best not to.) Fill the rest of the way with the chocolate filling. Bake about 8-10 minutes, until chocolate is set on the edges but still slightly wobbly in the center.

Panna Cotta:
1 vanilla bean
14 ounces heavy cream
3 ounces sugar
1 envelope unflavored gelatin, dissolved
1 cup blood orange juice

Heat cream, sugar and vanilla to boil. Take off the heat and whisk in dissolved gelatin and blood orange juice. Strain and pour into lightly sprayed ramekins. Chill for at least 4 hours and up to overnight.

Citrus Salad: Assorted citrus fruits such as blood oranges, ruby red grapefruits, tangerines and clementines, peeled, segmented and chopped into bite-sized pieces Lemon juice Sugar Pinch of salt and white pepper Finely grated citrus zest

Toss fruits with lemon juice, sugar, salt and pepper. Sprinkle zest on top.

To serve, warm tart in oven. Run a small knife around each ramekin to loosen sides of the panna cotta ramekins. Unmold a panna cotta onto a plate, place tart nearby and decorate with Citrus Salad.

Pastry Chef Deborah Snyder, Judson Grill, New York, NY via http://starchefs.com

Bei uns gibt's keine Double Cream, da lass ich die Schlagsahne erst mal sanft ein Viertelstündchen einkochen.

Maple Panna Cotta

Ingredients:
3/4 cup milk
3/4 cup heavy cream
1/2 cup real maple syrup
3 cardamom pods
1/4 cup sugar
1 3/4 teaspoon unflavored gelatin

Method:
Sprinkle gelatin over 2 tablespoons cold water and let stand five minutes. Combine milk, cream, maple syrup, cardamom pods and sugar in medium saucepan. Bring to a boil. Remove from heat. Cover and steep for 20 minutes. Add gelatin to warm milk. Stir to dissolve. Strain to remove pods. Pour into four ounces molds and chill for at least four hours and up to 24 hours.

Sweet & Spicy Poached Pears

Ingredients:
2 cups cored, chopped red pears
2 cups water
1/4 cup sugar
5 black peppercorns
1/2 cinnamon stick
1/2 vanilla bean, scraped
2 red pears, peeled, cored

Method:
Place pears, water, sugar, peppercorns, cinnamon stick and vanilla bean in large saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and allow to steep for 20 minutes. Strain. Use melon baller to scoop out uncooked pears. Simmer pear balls in pear stock until tender (about 15 minutes). Remove from heat and cool completely. Refrigerate if not used immediately.

Champagne Emulsion

Ingredients:
3 egg yolks
1/4 cup sugar
1/4 cup champagne or other sparkling wine
3/4 cup heavy cream
1/4 cup creme fraiche
1/8 teaspoon ground white pepper

Method:
Whisk yolks, sugar and wine in double boiler over simmering water, until thick and pale. Remove from heat and let stand. Whisk heavy cream and creme fraiche until soft peaks form. Whisk yolk mixture into cream mixture. Chill until ready to use.

Assembly:
Unmold panna cotta. Spoon champagne emulsion onto dessert plate. Place individual panna cotta on the plate. Spoon pears over. Serve immediately.

From the kitchen of:
Pastry Chef Perrie Purcell
Wentworth By the Sea, New Castle, N.H.

via http://www.historichotels.org
(grossartige seite btw)

kokos panna cotta terrine

mal was anderes: spargel panna cotta

oder so:

Kräuter Panna Cotta
Koch/Köchin: Susanne Hornikel

Einkaufsliste:
2 Blatt weiße Gelatine
500 g frische Sahne
1 TL Limettensaft, frisch gepresst
4 EL Kräuter (Petersilie, Schnittlauch, Estragon, Basilikum, Dill, Kerbel), fein gehackt
Salz, Pfeffer
Zubereitung:
Die Gelatine in kaltem Wasser einweichen.
Sahne mit Salz und Pfeffer würzen und ca. 15 Minuten bei milder Hitze köcheln lassen. Kräuter und einen Spritzer Limettensaft untermischen. Die Gelatine vorsichtig ausdrücken und in der heißen Sahne unter ständigem Rühren vollständig auflösen.
Die Creme in 4 kalt ausgespülte Förmchen geben und in ca. 12 Stunden im Kühlschrank fest werden lassen.
Die Kräuter Panna Cotta schmeckt sehr gut als Vorspeise mit einem leichten Tomatencoulis oder einem Tomatensalat.

via http://www.swr.de

auch in den kommentaren. ich mache gerne blutorangenschnee mit sahne, aber so liest sich das Gelee auch sehr gut.