Summary

Ingredients

• 200 ml cream
• 100 ml milk
• 30 grams sugar
• 1 teaspoon honey (lavender honey if available)
• 2 sheets gelatin, white
• 1 tablespoon vanilla pod (s)
• 2 tablespoons lavender flowers, dried, heaped
• 1 pinch tonka bean (s), freshly grated
• 1 pinch chili powder
• 1 orange (s), organic, which the grated peel and the pulp in fillets
• orange liqueur, (e.g. Grand Marnier or Cointreau)
• 2 tablespoon butter
• 100 g suar, brown
• 1 tablespoon almond (s), chopped, heaped
• 1 tablespoon pistachios, chopped, heaped
• 2 glasses liqueur, (sloe liqueur)

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Instructions

1. The milk is put in a saucepan with the sugar, honey, the whiff of tonka bean and chilli and the lavender flowers. Cut the vanilla pod lengthways and scrape out the pulp with the back of the knife. Add the pulp and pod to the milk. Now let the milk warm up, stirring frequently, and stir until the honey and sugar have completely dissolved. Now let the milk soak for about a quarter of an hour over a very low heat so that the lavender aroma can pass into the milk. Then bring the milk to the boil briefly while stirring and strain through a fine sieve in a second saucepan.
2. In between now let the gelatine soak in cold water for at least 10 minutes.
3. Now pour in the cream and stir in half of the orange peel. Bring the whole thing to the boil, stirring frequently, and then remove it from the flame. Let cool slightly. Take the gelatine out of the water, let it drain and, if necessary, gently wring it out a little. Add to the milk / cream and stir slowly until the gelatine has dissolved. Now pour the mixture into two suitable molds and let it set in the refrigerator for 6 hours.
4. The orange fillets are then made in due course. Cut a generous `lid` off the orange at the top and bottom and place it on a cutting board. Using a sharp knife, cut down the peel and the white subcutaneous tissue from top to bottom along the curve of the orange. Now only cut along the delicate white `separating skin` with a thin and sharp knife up to the middle. The orange fillets then fall out automatically, so to speak.
5. Put a tablespoon of butter in a small non-stick pan and let it melt without turning brown. Now add the almonds and pistachios and toss in the butter over a medium heat for 5 minutes. Now add the sugar and increase the heat to 3/4 and let the sugar melt and caramelize. Now add the orange fillets and toss through the caramel for a few minutes and leave some juice to steep.
6. Take the panna cotta out of the refrigerator and turn it onto a plate. If necessary, briefly put the molds in warm water so that the panna cotta loosens more easily when it falls.
7. Use a spoon to arrange the orange fillets with the panna cotta on the plate. Now add the second tablespoon of butter to the melted sugar in the pan and let it melt. Add a good shot of orange liqueur and stir the mixture slightly foamy with a whisk and pour over the orange fillets and panna cotta as a sauce and serve immediately.
8. The dessert is enjoyed in the classic way in front of a cozy, burning fireplace and with a glass of sloe liqueur.