Fior di Latte means “Flower of Milk” in Italian. Panna Cotta is an Italian dessert that means “cooked cream”. It’s so easy to make with just a few ingredients. You can flavor it to your liking. Here, I’ve used Orange Flower Water. You can substitute vanilla, of course, and serve this with fresh fruit of your choice. It’s a very light dessert, not too sweet with a silky and creamy texture. It’s looks impressive and isn’t at all difficult to make.
I have been wanting to make a specific ice cream flavor for quite some time. So, I bought an industrial sized container of heavy cream from Costco. I had all the other ingredients to create a flavor that I was convinced would be as good– maybe even better– than the Salted Butter Caramel Ice Cream that I made a while ago.
Only I never made it. Sigh.
I don’t like to waste food so I decided to make a Panna Cotta recipe. This Italian dessert translates to “Cooked Cream”. Think of it as an eggless custard– a creamy, slightly sweet dessert that can be transformed into just about any kind of flavor that you like– like ice cream! I’ve posted one of my favorite panna cotta recipes that’s served with a Grand Marnier caramel sauce and bruleed figs. Yes, it’s fancy and oh so delicious. This recipe is much simpler, and uses an ingredient that I happened to have on hand:
Orange Flower Water. Yes, it’s an unusual ingredient. I found this at Trader Joe’s, and it’s a key ingredient to make a Ramos Gin Fizz (definitely not for children).
The recipe could not have been easier. To four cups of heavy cream, add 1/2 cup sugar and heat until hot, but not simmering. In a separate bowl, sprinkle four teaspoons of powdered gelatin over 6 tablespoons of cold water…
Once the milk is hot, this is where you add your flavoring. This recipe uses two teaspoons of orange flower water. However, I wanted just a teensy bit more orange flavor, so I added 1/8 tsp of Pure Orange oil. Perfect.
The hot, flavored heavy cream is added to the “bloomed” gelatin and whisked together…
…then poured into glass serving dishes. Of couse, Panna Cotta can be poured into ramekins, and removed onto a plate for serving. I chilled these, overnight– and that was hard. Because I really, REALLY wanted to taste one. But, I resisted. NOTE: What I liked about this technique, is that I did not use a water bath. This dessert took about 10 minutes to make. Easy, peasy. I like that.
The Panna Cotta set perfectly, and I decided to garnish it with a few Mandarin Orange sections.
I served this dessert to my dinner guests, after we enjoyed a hearty dinner. It was perfect.
TASTING NOTES: This is a really easy dessert to make. Can it be made with skim milk? I have no idea. Half and half? Probably. I have a philosophy about desserts like this– indulge, enjoy, but don’t do this every day. To me, Panna Cotta is defined as “cooked cream” for a reason. If you have success with skim milk, please let me know. As for flavor– I loved it. The citrus flavor was very mild….subtle. You knew you were eating orange, but it didn’t overpower the flavor. I am a big fan of custard desserts, and this is very creamy without being too rich. If you don’t have orange flower water, add vanilla. I love eating Panna Cotta with a fruit coulis sauce. But this is very refreshing. I’ll have to experiment with a lemon-scented version.
Fior di Latte Panna Cotta
Ingredients
- 4 cups heavy cream
- 1/2 cup sugar
- 4 teaspoons powdered gelatin
- 6 tablespoons cold water
- 2 teaspoons orange flower water* If you don't have orange flower water you can substitute pure orange oil, vanilla… whatever flavor you like.
- 1/8 tsp Pure orange Oil optional
Instructions
- Heat the heavy cream and sugar in a saucepan until hot, but not simmering. Keep stirring to dissolve the sugar. Once the sugar is dissolved, remove from heat.
- If you’re using any extra flavoring, now is the time to add it*.
- Meanwhile, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand for about 10 minutes.
- Pour the hot cream mixture over the gelatin and stir (or whisk) until the gelatin is completely dissolved.
- You can serve the panna cotta either in custard cups, pretty glasses or unmolded. If you plan to unmold the panna cotta, lightly coat the inside of the cups/molds with a neutral-tasting oil before pouring the mixture in, so they will slide out easily.Then, divide the panna cotta mixture into your cups, glasses or molds, and chill until firm, at least two hours.
- If unmolding, run a sharp knife around the edge of each panna cotta and unmold each onto a small plate. Garnish as desired.
I am in a total awe of this. Can a fancy dessert like this be so easy to make? I have to try this! Thank you so much for this post – you gave me courage to make my first panna cota. 🙂
For some crazy reason, I've only made panna cotta once. It's such a fabulous, simple, dessert that it should be made often, and with reckless abandon. 🙂
Yours looks luscious, I'm sure the hint of orange made it irresistible. (And I agree, panna cotta is an indulgence that's worthy of heavy cream.)
Planning to cook something and not being able to is quite sad, but a delicious and yummy one was created. =)
That looks so delicious, and the photos are so pretty. They help represent your food so well!
Yum! Thanks for the easy instructions! Will definitely try it!
It may be easy to make but it would be hard to find a more elegant or appropriate dessert to finish up a hearty meal. I love recipes like this because a few berries or a little spoonful of a yummy syrup is all it needs. Bookmarked!
I'm definitely pinning this. I've been wanting to make panna cotta forever (never made it before). This looks super easy and very elegant. Plus, it's actually a dessert my son, who is allergic to nearly everything, can eat.
Such an indulgent, yet easy dessert. Very much like the addition of seasonal citrus, just fabulous!
well, I suppose a trip to TJ's is officially on the menu for this weekend! This looks like the perfect dessert!
I just love the lightness of panna cotta, especially after a filling meal but you still want something sweet.
What a perfect ending to a meal. I love the presentation. I have to try this…simple sounds perfect, too!
You've made it so beautiful with the orange. Wow.
Sam
I LOVE Panna Cotta -and this one looks wonderful! I love that you can add different flavorings and get a totally different result each time! I never get tired of it – thanks! Love your blog, this is the first time I've visited!
Simply gorgeous! And we love those pure citrus oils. Fantastic product.
Your panna cotta is beautifully presented and the photo is enticing. I agree with you about eating this occasionally. Creamy desserts in moderation are most welcome.
ooh, very pretty and I love panna cotta. I happen to have orange flower water and orange oil in my pantry as well as heavy cream in my fridge. I see this dessert in my future!
I will make is a must!
Hi Debby,
What a fantastic suggestion and it looks so scrumptious!
Cheers,
Lia.
What a perfectly lovely way to end a meal. This sounds delicious and it looks perfectly executed. I really haveto give this a try. Have a wonderful weekend. Blessings…Mary
I'm so happy that you found such a delicious use for your cream. Your panna cotta looks lovely!
I think panna cotta is a perfect palate cleanser at the end of a meal. Panna cotta is so delicious….I love the creamy texture that just melts in your mouth but is cold and refreshing! Citrus is one of my favorite flavors in dessert too, so I definitely want to try this.
I"ve just gotta have some of this Panna Whatta Cotta! Sounds so refreshing, Debby! Great post!
I need to try this. After I paid $8.89 for 18 eggs last week, this doesn’t have eggs so that is a plus!
It’s shocking how expensive eggs have become! I heard there was, sadly, a bird flu that ended up in the demise of so many chickens.