Summary

Ingredients

• 6 sheets gelatin, white
• 600 ml cream
• 1 vanilla pod (s)
• 60 g suar
• 100 ml amaretto
• 1 sachet flavor (orange flavor)
• 200 g honey (acacia honey)
• 400 ml orange juice, without sugar
• 3 teaspoons cornstarch
• 3 tablespoons water
• 200 g crème fraîche

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Instructions

1. Soak gelatine in cold water. Bring the cream, vanilla (scrape out), 60 g sugar, amaretto and orange flavor to the boil. Squeeze out the gelatine, carefully pour it into the hot cream and let it dissolve. Stir in 200 g of creme fraiche, then pour into small molds and place in the refrigerator (approx. 5 hours)
2. Orange sauce: honey in a small. Heat the saucepan and let it caramelize, then add the orange juice and let it boil down. Mix the cornstarch and water, stir into the honey orange juice and cook for 5 minutes, then leave to cool in the refrigerator as well.
3. Before serving, dip the molds with the panna briefly in hot water and turn them out, then pour the sauce over them and you`re done.
4. Very substantial - but super tasty!