4 cups milk
1 cup sugar
1 tbsp. of vanilla
the zest of 2 oranges
5 tsp. unflavored gelatin
2 cups orange juice
1/2 cup muscovado sugar
1/2 cup dried mango
pinch of freshly ground nutmeg
Pour the milk into a saucepan and add the sugar. Add vanilla and the orange zest. Stir this together and remove 1/2 cup and sprinkle the gelatin powder over it. Let it rest for a minute or two until all the
Warm remaining milk over medium heat, just until it begins to simmer. Take a little of this hot milk mixture, stir it into the gelatin and allow it to dissolve.
Lightly oil 4 or 6 ramekins or small glasses or cups and fill them evenly with the milk mixture. Pop them in the fridge for at least 4 hours to set.
Place orange juice, sugar, dry mango and nutmeg in a saucepan and bring to a simmer over medium heat. Continue simmering about 20 minutes or so. Remove from heat and smoothly puree with an hand blender.
Remove panna cotta from molds (place them in a shallow baking pan filled with hot water, leave them for 30 seconds, remove, place a plate over top, flip and allow them to release). Pour some mango – orange puree all around. Garnish with mint leaves.
I didn’t like it. The aroma of orange zest is to strong for gentle panna cotta. The flavor of the mango puree got lost in citrus aroma.