Ernest Reynoso Gala


Orange Panna Cotta
by Ernest Reynoso Gala/chef Raymundo


2 cups milk
1/4 oz. unflavored gelatin (1 envelope)
1/4 cup granulated sugar
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. grated orange zest
pinch of salt
1/2 cup frozen light whipped topping
ground cinnamon


In a medium non-stick saucepan, combine the milk and gelatin; let stand for about 5 minutes until the gelatin softens. Place the milk mixture over low heat, stirring until the gelatin is completely dissolved. Whisk in sugar, vanilla, and orange extracts, zest and salt. Bring to a simmer, stirring frequently. Pour evenly into four 1/2-cup ramekins. Cool slightly, refrigerate, covered, overnight. To serve, top each with 2 tablespoons whipped topping, and a sprinkling of cinnamon.


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