Panna cognac orange

This panna cotta, subtly flavored with cognac, can be enjoyed alone or with an orange jelly, an always successful association.
The cognac can be added to cream and/or jelly.
Traditionally made with milk, I use cream, incorporating at the end half of the whipped cream for a less compact panna cotta.

Ingredients for 4 people

Preparation time: 15 min
Cooking: a few seconds
Special material: tapered cups or glasses

125 g + 125 g of whole liquid cream (very cold for 125 g) 40 g of powdered sugar 20 to 25 g of cognac 1 vanilla pod (split in half lengthwise) 1,5 gelatin sheets softened in cold water

For orange jelly with cognac:
200 g orange juice pressed 100 g powdered sugar 1 tbsp pectin (Optional if cream contains: 30 g cognac)

Boil 125 g of cream, sugar and cognac.
Off the heat, add the softened gelatin and drain well, mixing to melt.
Add the vanilla seeds by scraping the inside of the pod with the tip of a knife, whisk to mix well and let cool.
Whisk the remaining 125 g of cream very cold in Chantilly and add it gently to the previously cooled mixture.
Divide among the glasses and allow to take cold.

Meanwhile, prepare the orange jelly:
Bring the juice to a boil and hold gently for 5 minutes.
Mix a teaspoon of sugar (from the intended quantity) with pectin, sprinkle on the juice while mixing, keep a small boil for 3 minutes (mixing constantly)add the remaining sugar and let boil, stirring, for 3 minutes.
After 2 minutes, add the cognac, boil for 1 minute, remove from the heat and let cool.
Just before serving, pour jelly over the top of the glasses and serve the rest on its own.

Tips:
If you have “homemade” jam or orange jelly, you’ll save time by gently heating it with a little cognac and/or orange juice to dilute it to the desired consistency.

Françoise Barbin-Lecrevisse
(recipe from the book «les Chroniques culinaires de Françoise», éditions Bordessoules)