This is the main content.
Recipes Orange-Vanilla Panna Cotta with Caramelized Rice Puffs
varies total
Orange-Vanilla Panna Cotta
Ingredients
  • 1 ½ cups whole milk
  • 1 ½ cups heavy whipping cream
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise
  • ½ teaspoon Alessi Pure Natural Kosher Salt
  • 3 navel oranges
  • 3 ½ teaspoons Knox Original Unflavored Gelatine
  • Caramelized Rice Puffs (for garnish)
  • 6 Pepperidge Farm Pirouette Crème Filled Wafers French Vanilla Cookies
Steps
    1. Combine in medium saucepot: milk, cream, sugar, vanilla bean, and salt until blended. Heat to simmer over medium, stirring occasionally. Remove from heat and set aside 15 minutes to cool to room temperature.
    2. Scrape seeds from vanilla bean and whisk seeds back into cream mixture (discard bean). Zest 1 orange (1 tablespoon); segment orange over bowl to catch juice (reserve segments in separate bowl), then squeeze segmented orange for any remaining juice into bowl. Segment remaining 2 oranges over juice bowl and reserve segments in separate bowl (juice bowl should have ¼ cup juice).
    3. Combine orange juice and gelatine in small microwave-safe bowl; set aside 5 minutes for gelatine to bloom. Microwave gelatin mixture in 10 second intervals, until pourable (do not boil).
    4. Whisk gelatine mixture and orange zest into cream mixture until blended. Evenly distribute orange segments between 6 (8-oz) ramekins; pour cream mixture on top. Chill panna cotta 4 hours (or overnight).
    5. To serve, run a paring knife around inside edge of ramekin between panna cotta and ramekin. Dip ramekins halfway into hot water to loosen. Invert each ramekin onto serving plate, and garnish with Caramelized Rice Puffs, and a wafer cookie.
Caramelized Rice Puffs
Ingredients
  • ¾ cup sugar
  • ½ cup water
  • ½ teaspoon Alessi Pure Natural Kosher Salt
  • 1 ½ cups Kellogg’s Rice Krispies Cereal
  • Parchment paper
Steps
    1. Combine in medium saucepot: sugar, water, and salt until blended. Bring to a boil over medium-high and cook 3–4 minutes, until 240°F as measured by a candy thermometer.
    2. Remove pot from heat and immediately stir rice puffs into sugar mixture, coating well. Transfer coated puffs to parchment-lined baking sheet and spread in single layer. Set aside 5–6 minutes to cool completely.
    3. Preheat large sauté pan over high for 1–2 minutes. Add coated puffs to bottom of pan in single layer (may be done in batches); cook and stir until lightly caramelized and a golden yellow color. Transfer caramelized puffs to parchment-lined baking sheet. Clean pan and repeat process until all puffs have been caramelized.
Orange-Vanilla Panna Cotta

Amount per ⅙ recipe serving: Calories 440, Total Fat 26g, Sat Fat 16g, <em>Trans Fat</em> 1g, Chol 75mg, Sodium 170mg, Total Carb 49g, Fiber 2g, Sugars 41g, Protein 5g, Calc 10%, Iron 6%

Caramelized Rice Puffs

Amount per 1&frasl;12 recipe serving: Calories 60, Sodium 100mg, Total Carb 16g, Sugars 13g, Iron 6%