Orange Pannacotta – Light & Delicate Dessert

Combine the heavy cream, sugar, orange juice in a saucepan. Put the orange zest into the cream mixture. Heat slowly until the sugar is dissolved, stirring all the time. Take off the heat and set aside for a half hour.

Strain the cream into a bowl and add the yogurt, lemon juice, and vanilla. Whisk thoroughly. Add a small pinch of salt, mix.

Sprinkle the gelatin into the water and let stand for about 5 minutes. Melt the gelatin by placing the bottom of the dish in a pan of simmering water. Whisk into the pannacotta. Pour into 5 ramekins or cups. Refrigerate for at least 4 hours.

To serve, run a thin knife or small metal spatula around the rim of the pannacotta. Invert onto a plate and garnish with orange slices or simply serve in a cup.