For this week’s Sunday Supper, we had to come up with recipes with 5 or less ingredients. This could be a challenge, but one that I like! To tell you the truth, many Italian recipes have just few ingredients as we like to keep things simple, most of the time. This week though I really wanted to share a dessert recipe, so what to make?? Easy… a panna cotta, a dessert that never fails me. The basic panna cotta is made with just 5 ingredients: milk, cream, sugar, gelatine and then the flavouring. Can you believe it? I still had some of the orchid extract that I used to make my Orchid and Matcha Macarons and so… here goes my Orchid Panna Cotta! It was delicious. For all of you who missed out on the macaron recipe and are wondering what orchids taste like… well, they taste like vanilla, but have a stronger floral hint. This panna cotta was delicate and flowery at the same time. Make sure to check out all the yummy links at the end of this post to see what my fellow bloggers have come up with! Enjoy and thank you very much to Alice of Hip Foodie Mom for being a great host!
Orchid Panna Cotta #SundaySupper
You won't believe it but this Orchid Panna Cotta requires only 5 ingredients!
Ingredients
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 80 gms – 2.7 oz. sugar
- 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
- 2 tsp of orchid extract I use Artgato Orchid Essence.
Instructions
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Put the gelatine sheets in cold water for 10 minutes.
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Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
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Add the orchid extract and mix.
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Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
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Wet 4x100 ml (3.5 oz.) moulds with water (this will help to release the panna cotta when you are ready to serve it). Pour the mixture into the wet moulds and keep them in the fridge at least 4 hours or overnight to set.
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When you want to serve, unmould the panna cotta and serve immediately.
Check out all these amazing recipes made with 5 ingredients or less!
Appetizers, Salads and Starters
- Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
- Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
- Salmon and Cucumber “Noodle” Salad from girlichef
- Yogurt Dill Vegetable Dip from Melanie Makes
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- Tomato Soup from Run DMT
- Wasabi Cream Cheese Ham Salad from Neighborfood
- Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva
Sides and Accompaniments
- Candied Apple Jelly from What Smells So Good?
- Grilled Steak with Garlic Cumin Rub from Cooking Chat
- Homemade Ricotta from Seduction in the Kitchen
- Indian-style Roasted Cauliflower from kimchi MOM
- 3-Ingredient Beer Bread from Take A Bite Out of Boca
- Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen
Main Dishes
- Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita Cucina
- Slow Cooker Turkey Half Breast from Nosh My Way
- Easy Crock Pot Pulled Chicken from Flour On My Face
- Lemon Basil Carbonara from A Kitchen Hoor’s Adventures
- Garlic Butter Shrimp from Savvy Eats
- Easy Beef Stroganoff from Hot Momma’s Kitchen Chaos
- Smothered Pork Chop Cups from Having Fun Saving
- Salsa Verde Chicken Enchiladas from Supper for a Steal
- Chicken with Olives from Noshing With The Nolands
- Salmon with Tiger Dill Sauce from Cindy’s Recipes and Writings
- Greek Chicken Burgers from Country Girl In The Village
- Crock Pot Beer Chicken from Our Table for Seven
- Chorizo and Potato Frittata from Small Wallet Big Appetite
- Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
- Chicken Asparagus Roll-ups from The Dinner-Mom
- Spaghetti Squash with Simple Red Sauce from Momma’s Meals
- Tropical Salsa Chicken from Kudos Kitchen By Renee
- Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
- Baked Asparagus and Eggs from Bobbi’s Kozy Kitchen
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- Honey Almond Salmon from Family Foodie
- BBQ Foiled Chicken from Meal Diva
Desserts and Beverages
- Flourless Chocolate Cake from Jane’s Adventures in Dinner
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- Vanilla Bean Honey Ice Cream from The Foodie Army Wife
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- 3-Ingredient Nutella Truffles from URBAN BAKES
- Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
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- 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
- Best Ever Coconut Macaroons from Hip Foodie Mom
- Chocolate Orange Ice Cream from Gluten Free Crumbley
- Orchid Panna Cotta from Manu’s Menu
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- Avocado Milkshakes from The Texan New Yorker
- The Ginger Sass Cocktail from Nik Snacks
- Baked Custard Cups from Soni’s Food
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Stunning! Absolutely stunning, Manu. The floral scent of orchids seems to be drifting off the page and into my living room =)
Thank you for making an oh so gourmet dessert look oh so do-able =)
These are gorgeous! Would love to make for Mother’s Day…I’ve been on the hunt for some edible flowers…and now orchid extract too!
oh MY, Manu! This is absolutely STUNNING!
Wow! This is beautiful! Makes me want to take a tropical trip! I love it and the Panna looks out of this world!
Oh, this sounds and looks so delicate and fragrant…just gorgeous, Manu! And I love the color palette you used in the photos – stunning.
What a spectacular panna cotta! I’m hoping I get to try the orchid extract one day!
PS. I’m SO glad you’ve become one of the SS regulars, Manu 🙂
I’ve never tried orchid extract, but now I’m curious! I adore panna cotta, and yours is gorgeous.
You know I haven’t really worked much with flower flavourings but this sounds very interesting.
I had no idea panna cotta could be so easy. Thanks for the great recipe.
Manu: You make this look as simple as the ingredients in the recipe. Such a tropical feel with the orchid too.
How stunning is that, I have never seen orchid extract before or knew it existed!! Thank you so much for sharing!!
Manu ~ what beautiful presentation; just simply gorgeous. I for one have never tasted orchid or can even recollect their scent. Is it flowery just like roses?
It looks delicious and I will need to give Panna Cotta a try with my usual adaptions. Thank you!
what a lovely dessert!! I’ve never made panna cotta before!
Not only do these lovely Panna Cottas sound delicious, but they are absolutely goregous!
These are simply STUNNING! The simplicity and presentation is just out of this world!
Your dessert is absolutely stunning!!!
That’s pretty much a super-model dish!
Orchid panecotta? Wow, now that is really special. What a delicacy! I’d love to try that! The flowers are so beautiful, too.
I lived for years and years in the land of orchids (That is to say, Asia, including Malaysia, Singapore and Indonesia) and never knew they could be used for flavoring. What a beautiful panna cotta, Manu!
That is absolutely beautiful! Too pretty to eat 🙂
My grandmother has orchids on her back porch, they are such a beautiful flower and really elevate your panna cotta…Love it!
How gorgeous is this? Manuela you outdid yourself this week!
WOW I really want to try an orchid! A floral vanilla sounds delicious and unlike anything I have ever tasted before. This is going on my culinary bucket list. 🙂
So lovely, Manu! I love everything about orchids! they look so special on your plate!
Orchid extract? Oh my. I have to investigate that and try this recipe.
Oh Manuela! This falls into the “too pretty to eat” category! I’ve never heard of Orchid extract and now I have to get my hands on it. I’m imagining an Orchid frosting on a light fluffy cake.