# Panna Cotta with Orange and Liquorice

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A classic Italian panna cotta layered with an orange and liquorice jelly and topped with white chocolate mousse.

Servings: 4 · Cook 45 min · Desserts

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Panna Cotta with Orange and Liquorice](https://image.fridge.menu/adaptations/ftf2mey3/e7c120b5e720e64a5b8d832f38e92efd0ef9aad23735c253dbb4185f14aff580.jpg)

## Ingredients

- 1 pcs [vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 60 g [caster sugar](https://fridge.menu/en/i/sugar)
- 500 ml [double cream](https://fridge.menu/en/i/whipping-cream)
- 100 ml [milk](https://fridge.menu/en/i/milk) — whole
- 3 pcs [gelatine leaves](https://fridge.menu/en/i/gelatin)

### Orange and liquorice

- 200 ml [orange juice](https://fridge.menu/en/i/orange-juice)
- 25 g [caster sugar](https://fridge.menu/en/i/sugar)
- 1.5 pcs [gelatine leaves](https://fridge.menu/en/i/gelatin)
- 0.5 tsp liquorice root powder — for the jelly and to decorate

### White chocolate mousse

- 90 g [white chocolate](https://fridge.menu/en/i/white-chocolate) — finely chopped
- 75 ml [double cream](https://fridge.menu/en/i/whipping-cream)

## Steps

1. Split the vanilla pod lengthways and scrape the seeds onto a chopping board, add a little sugar and crush the vanilla seeds with the back of a knife.
2. Put the gelatine leaves one by one into a bowl of cold water.
3. Put the vanilla, sugar, cream, milk and the empty vanilla pod into a saucepan and bring to about 90°C, then remove from the heat.
4. Squeeze the gelatine out of the water and immediately add it to the hot liquid, stirring well until fully dissolved.
5. Remove the vanilla pod and let the vanilla cream cool on the kitchen counter for 1 hour 30 minutes.
6. Stir the cream well and pour it into serving glasses.
7. If you want the panna cotta in the glasses to be tilted, carefully pour the cream into tilted glasses set on a tray, then refrigerate.
8. Refrigerate for 2–3 hours.
9. Orange and liquorice: put the gelatine into a bowl of cold water.
10. Put the orange juice and sugar into a saucepan and bring to the boil until the sugar fully dissolves.
11. Turn off the heat.
12. Squeeze the gelatine out of the water, add it to the saucepan and stir well.
13. Refrigerate for 1 hour, then sprinkle over a pinch of liquorice root powder.
14. Once the panna cotta has chilled for 3 hours, carefully pour the orange jelly over it and return to the fridge until serving.
15. White chocolate mousse: set a bowl over a saucepan of boiling water (bain-marie).
16. Put the white chocolate into the bowl and immediately turn off the heat under the water.
17. Stir well until the chocolate melts.
18. Remove the chocolate from the bain-marie once almost melted and let it finish melting off the heat, stirring.
19. Whip the cream to a soft foam and fold in the white chocolate.
20. Transfer the mixture to a piping bag fitted with a nozzle and refrigerate for 15 minutes until firm enough to pipe caps to decorate the panna cotta, finishing with a dusting of liquorice root powder.

Published 2026-10-08

https://fridge.menu/en/r/orange-panna-cotta-ftf2mey3

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