Orange Panna Cotta

Ingredients

600 ml 10% Cream

125 g Dark Chocolate

125 ml Orange Zest

125 ml Milk

2 tsp Gelatin

2 tbsp Orange Jam

1/2 cup Sugar

Break the chocolate and place it in a bowl. Bring the cream (300 ml) to a boil and pour it over the chocolate. Add the grated zest and stir until the chocolate melts. Place the glasses in the pan at an angle and pour in the chocolate. Refrigerate the pan for 2-3 hours to set.

Pour the gelatin into the milk (25 ml) and place the bowl with the milk in a double boiler. The gelatin should dissolve. Bring the cream (300 ml), sugar, and the remaining milk to a simmer over low heat. Remove from heat and pour the gelatin into the cream, then add the jam.

Stir the mixture thoroughly to distribute the gelatin. Add sugar if necessary. Cool to room temperature and pour over the set chocolate. Refrigerate for 4 hours or overnight.

Enjoy!