Panna cotta with Orange-Raspberry Sauce

Ingredients

• 6 sheets white gelatin
• 1 Vanilla bean
• 300 ml heavy cream
• 200 ml Milk (3.5% fat)
• 3 tbsp raw cane sugar (45 g)
• 0.5 tsp cinnamon
• 150 g raspberries
• 2 organic oranges
• 1 tsp grated organic lemon zest
• 1 tsp Cornstarch
• 5 ripe kiwis
• mint for garnish

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Combine the vanilla bean, seeds, cream, milk, sugar, and cinnamon in a saucepan and bring to a gentle boil over medium heat.

2. 2.

   Remove from heat, discard the vanilla bean, and stir in the well-extracted gelatin. Rinse glasses cold. Pour the cream-milk mixture into the glasses and refrigerate covered for at least 4 hours.

3. 3.

   Wash and rinse raspberries (reserve some for garnish), then simmer with 1 tbsp water until slightly reduced. Strain through a sieve and let cool.

4. 4.

   Wash, dry, peel, and de-whiten oranges. Cut fruit fillets between membranes, collecting juice. Squeeze remaining pulp. Simmer orange juice and fillets together, then puree. Whisk cornstarch with 1 tsp water to smoothness, add to the orange sauce, bring to a boil, and thicken. Remove from heat and cool.

5. 5.

   Slice a piece of orange peel into fine strips for decoration. Peel and puree kiwis, adding a splash of water if needed. Wash mint, shake dry, and pluck leaves.

6. 6.

   Serve panna cotta on plates, drizzle with orange-raspberry sauce, and garnish with mint, orange zest curls, and fresh raspberries.