For the cream
2 1/2 cups of milk (600 ml)
1 cup of coconut milk (240 ml)
1/2 cup of cornstarch (90 g)
1/3 cup and 2 tablespoons and cornstarch (50 g)
4 orange slices (1 kg)
For the syrup
1 cup of cornstarch (180 g)
1/2 cup of orange juice (120 ml)
1/4 cup of orange liqueur (Cointreau or Grand Marnier, 60 ml)
6 nasturtium flowers (for decorating)
For the cream
2 1/2 cups of milk (600 ml)
1 cup of coconut milk (240 ml)
1/2 cup of cornstarch (90 g)
1/3 cup and 2 tablespoons and cornstarch (50 g)
4 orange slices (1 kg)
For the syrup
1 cup of cornstarch (180 g)
1/2 cup of orange juice (120 ml)
1/4 cup of orange liqueur (Cointreau or Grand Marnier, 60 ml)
6 nasturtium flowers (for decorating)
Prepare the cream: in a medium saucepan, over low heat, cook the milk, coconut milk, cornstarch, and cornstarch, stirring until thickened (approximately 8 minutes). Reserve
Peel the oranges and remove the white pith
Cut three of them into sticks and slice them. Reserve
CUT the fourth orange into six slices, each 0.5 cm thick, and line the bottom of six molds with them
Fill half of each mold with cream, distribute the reserved orange slices on top, and cover with remaining cream
Refrigerate until firm (approximately 2 hours)
Prepare the syrup: in a medium saucepan, bring the cornstarch and orange juice to a boil over high heat for about 15 minutes or until the mixture reaches a thickened consistency
Remove from heat, add the liqueur, and stir
Let cool (about 10 minutes)
Unmold the panna cotta into six plates, decorate with nasturtium flowers, and drizzle with syrup
Serve immediately
426 calories per serving
Note: Nasturtium flowers are originally from Peru and are now also produced in Brazil
You can substitute them with other flowers, but never buy those sold at florists
For edible flowers, they undergo a special cultivation process.
