2 envelopes of unflavored gelatin
1/3 cup (chá) water
1 cup (chá) heavy cream in a can
3 cups (chá) plain yogurt
2/3 cup (chá) granulated sugar
1 tablespoon vanilla extract
Syrup
2 cups (chá) orange juice
1/3 cup (chá) granulated sugar
1/3 cup (chá) cornstarch
1/4 cup (chá) Cointreau
Crunch
1 cup (chá) granulated sugar
100g grated coconut
To decorate
6 oranges, peeled and segmented
Accessory
Form a hole in the middle with a 25cm diameter cake soaked in water
2 envelopes of unflavored gelatin
1/3 cup (chá) water
1 cup (chá) heavy cream in a can
3 cups (chá) plain yogurt
2/3 cup (chá) granulated sugar
1 tablespoon vanilla extract
Syrup
2 cups (chá) orange juice
1/3 cup (chá) granulated sugar
1/3 cup (chá) cornstarch
1/4 cup (chá) Cointreau
Crunch
1 cup (chá) granulated sugar
100g grated coconut
To decorate
6 oranges, peeled and segmented
Accessory
Form a hole in the middle with a 25cm diameter cake soaked in water
Panna Cotta
Soak the gelatin and water in a bowl and place it over low heat until dissolved
Mix all the ingredients well, pour into a mold, and refrigerate for at least three hours
Unmold and reserve
Syrup
Mix all the ingredients
Crunch
Cook the sugar over low heat until caramelized
Mix in the coconut and remove from heat
Process and spread over the panna cotta
Pour the syrup, decorate with orange, and serve.
