Servings: 4 servings
Calories: 297kcal
Ingredients
- 1 cup heavy cream ~240 g, full-fat
- 3/4 cup whole milk ~180 g, full-fat
- 1/4 cup granulated sugar ~50 g, more to taste
- 1 envelope powdered gelatin ¼ oz / 7 g
- 2 1/2 tbsp cold water for blooming the gelatin, ~37 g
- 1 orange orange zest, finely grated from 1 medium orange, no white pith
- 1/3 cup orange juice ~80 g, fresh preferred; about 1 medium orange
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1 tbsp orange liqueur optional, 15–20 g; Cointreau, Grand Marnier, or Triple Sec
Instructions
- Bloom the gelatin. Sprinkle the gelatin evenly over the cold water in a small bowl, give it a quick stir, and let it sit for 5–10 minutes until it soaks up the water and looks like wet, wrinkled sand. Set aside.1 envelope powdered gelatin, 2 1/2 tbsp cold water
- Reduce the orange juice. Pour the fresh juice into a small pan and simmer gently over low heat until it reduces to less than half its original volume and turns slightly syrupy. This is the step that makes it taste like orange, so don't rush it. Set aside to cool. Tip: run this at the same time as the milk steep below.1/3 cup orange juice
- Infuse the milk. Combine the milk, sugar, salt, and orange zest in a saucepan. Warm over medium-low heat, stirring now and then, until it's steaming and almost boiling.3/4 cup whole milk, 1/4 cup granulated sugar, 1 pinch salt, 1 orange orange zest, finely grated
- Steep. Take it off the heat, cover, and let the zest steep for 15–20 minutes. This pulls the aromatic oils out of the zest and into the milk.
- Strain. Pour the milk through a fine mesh sieve to remove the zest, then return it to the pan. If it has cooled below steaming, warm it gently for a few seconds — it needs to be warm enough to melt the gelatin.
- Dissolve the gelatin. Scrape the bloomed gelatin into the warm milk and stir until it's completely dissolved and smooth, with no visible specks or strands.
- Add the cream. Pour in the cold cream and stir to combine. Adding it cold now cools the whole mixture down fast, so it'll set sooner in the fridge.1 cup heavy cream
- Flavor it. Stir in the vanilla and the cooled reduced juice, plus the orange liqueur if you're using it.1/2 tsp vanilla extract, 1 tbsp orange liqueur
- Taste and adjust. Taste the mixture and dial it in — a little more sugar if it needs sweetness, a pinch more salt to sharpen it, or a touch more orange juice for brightness.
- Pour into molds. Divide between small glasses, ramekins, or silicone molds (around 120 ml each).
- Chill. Let them cool on the counter for 15–20 minutes, then cover and refrigerate at least 4–6 hours, ideally overnight, until fully set.
- Top and serve. Eat straight from the glass or unmold onto a plate. A spoon of dark chocolate ganache over the top works beautifully.
Notes
- Yields 4 servings of ~120 ml each.
- Macros are calculated on heavy cream at ~36% fat and exclude the optional orange liqueur.
Nutrition
Calories: 297kcal | Carbohydrates: 18.6g | Protein: 4.6g | Fat: 23.1g | Fiber: 0.1g
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