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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 429.6
  • Total Fat: 19.9 g
  • Cholesterol: 59.4 mg
  • Sodium: 42.5 mg
  • Total Carbs: 61.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.4 g

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Orange & Cardamom Panna Cottas with Caramel Oranges & Pistachio Praline

Submitted by: IMELDASHOEQUEEN

Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 6

Ingredients

    PANNA COTTA
    cup freshly squeezed orange juice, strained
    cup caster sugar
    2 cups cream
    5 cardamom pods (1 tsp seeds)
    2 gelatine leaves

    CARAMEL ORANGES
    3 large oranges
    6 Tbsp brown sugar

    PISTACHIO PRALINE
    cup raw pistachip nuts
    cup sugar
    cup water

Directions

PANNA COTTA Lightly oil 6 x 140ml dariole moulds. Place the orange juice and sugar in a small heavy-based saucepan and bring to the boil. Simmer rapidly over a high heat until liquid has reduced by half - this wil take a good 20 minutes - then set aside.

Meanwhile, place the cream and cardamom seeds into a medium heavy-ased saucepan and slowly bring to the boil. Place gelatine leaves in a shallow dish, cover with cold water and leave to soak for 5 minutes.

When the cream has come to the boil, gradually whisk in the reduced orange syrup then remove from the heat. Squeeze excess water from the gelatine leaves and whisk leaves into the orange mixture. Strain the mixture through a sieve, then pour evenly among the 6 dariole moulds. Refrigerate for 5-6 hours until set.

CARAMEL ORANGES Use your sharpest knife to peel off all the skin and pith from 2 of the oranges. Slice them evenly and place in a small shallow bowl.

Squeeze the juice from the third orange. Dissolve the brown sugar with orange juice in a small saucepan over a gentle heat. As soon as the sugar has dissolved turn up the heat to caramelise the mixture - it will be ready when it turns a shade darker and looks syrupy and slightly thicker. Remove from the the hear and pour the caramel mixture over the oranges. Set aside.

PISTACHIO PRALINE Line a 20cm square tin with baking paper and scatter evenly with pistachio nuts.

Place sugar and water in a small heavy-based sucepan over medium heat and swirl saucepan around to ensure sugar dissolves evenly. Once dissolved, bring to a simmer and continue simmering for at least 40-45 minutes until syrup turns a golden toffee colour. Do not stir diring this process.

Carefully pour the toffee-colour syrup evenly over the pistachio nuts in the tin and leave to cool completely. When it is cold and hard transfer to a board and roughly chop into pieces. Keep in a sealed container for up to a month.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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