When I first started cooking, my mum introduced me to this recipe and I made it for every little party that happened. I made a pineapple version, which I am particularly partial to. To this day, my closest friends insist I have a portion each of this for them when they come to dinner. It doesn’t matter whether I have another more elaborate, more gorgeous-looking dessert on the side. This one is the show stealer.
The texture is smooth and light on the palate. The fruit flavors make it an ideal dessert for the summer; especially because you didn’t have to sweat making it! It is also a fun thing for new cooks to make as it never fails.
What makes it so great is that it’s a cheat’s version of a Panna Cotta. And there’s no cream involved. There’s ice-cream, though. And a pack of jelly. If you take more than 10 minutes to put this together, you’re doing something wrong–that’s how ridiculously simple it is. Watch. And make tonight!
Quick-fix Orange Panna Cotta
- 1 liter vanilla ice cream (a family pack usually works, if you’re in India; just reduce the quantity of gelatin by half a tsp. because the family pack weighs 750 ml.)
- 1 pack of orange jelly (I use the animal-origin jelly and find that it sets better)
- 1 and 1/2 tsp. gelatin
- 2 tbsp. orange squash or orange juice concentrate
- 2 oranges, segmented
- sprigs of mint to garnish
- Make the jelly according to the instructions on the pack, adding the gelatin with the jelly crystals. Cool completely but make sure it does not set. (about 15 minutes in the refrigerator work perfectly)
- Soften the ice cream in a large mixing bowl.
- Add the orange squash and cooled jelly and whisk quickly to combine.
- Ladle into individual dessert bowls/shot glasses and refrigerate until set (about an hour).
- To serve, top with orange segments and a sprig of mint. Serve chilled.
Tips: Play around with different flavors of ice cream and jelly and combine with seasonal fruits. I, for instance, like to make an orange-pineapple version with bits of canned pineapple in it. Strawberry tastes great s well, topped with some whipped cream and balsamic-marinated strawberries and mint. Or do a chocolate-orange panna cotta using chocolate ice cream and orange jelly; then top with orange segments doused in Cointreau and a dark chocolate garnish.