Orange Pannacotta with Caramalized Oranges

This is a recipe from the famous Brittish Chef Gordon Ramsay's book Dessert from a Master Chef.
I love this book as it is full with wonderful dessert recipes.Ofcourse I have give my version of the recipe.
So when I heard about the O Foods for Ovarian cancer event I thought why not try a recipe from this book.
Hubby and I loved this dessert, my daughter didn't lik it , she didn't like the taste of the liquor in it.
Of course to be honest i did made it a bit boosey, I added extra liquor to the sauce and also added extra to the pannacotta mixture.

O Foods for Ovarian Cancer Awareness MonthSeptember is Ovarian Cancer Awareness Month. In honor of Gina DePalma, author of Dolce Italiano: Desserts from the Babbo Kitchen and Executive Pastry Chef of Babbo Ristorante in NYC, who was recently diagnosed with ovarian cancer, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso are asking you to donate to the:

Ovarian Cancer Research Fundand then, out of the goodness of your hearts and to be eligible for the OFoods for Ovarian Cancer Awareness Month Contest, please do the following:Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato) and include this entire text box in the post;OR

If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word about the event and Ovarian Cancer Awareness Month.ANDThen send your post url [along with a photo (100 x 100) if you’ve made a recipe] to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on September 30, 2008.We will post a roundup and announce prize winners on October 3.

Prizes:1 Recipe Prize for best “O food” concoction: $50 gift certificate to Amazon;1 Awareness Prize for only publicizing event: Copy of Dolce Italiano cookbook.

From the Ovarian Cancer Research Fund:Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.
The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.

In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

Caramalized Orange skin is almost there

Caramalized orange zest and orange slices

Almost there.....

Ingridients for pannacotta:
250 gm sugar.
6 tbsp water.
150 ml milk600 ml full cream
4 leaves of gelatine soaked in cold water for 5 minutes.
2 tbsp fine grated orange zest, just the skin not the white ( I didn't add this, I added 3 tbsp of extra liquor to it)
3 tbsp Orange Luquor

Add 150 gm sugar with the water in a pan and heat it in a low fire. And let it caramalize.I made a very light caramel sauce and added 2 extra tbsp of orange liquor to it.Pour the sauce to the ramekins and let it cool in the fridge

For the pannacotta :
Heat the cream and milk and the rest of sugar in a big pan and bring it to boil. Now lower the heat and cook the mixture for 8 minutes.

Add the grated orange zest and the soaked gelatine ( squeeze out the water from the gelatine)Mix them and let it cool down.When it is cool add the orange liquor to it.Take out the ramkenis out from the fridge, divide the pannacotta mixture to it.

Keep in the fridge for few hours till it is set.

When it is time for serving take them out from the fridge. I dipp them for a second in hot water so they come loose so it is easy to plate them.I serve the pannacotta with caramalized orange slices.You can serve with any fruit you want.

Edited 7/09/08
Thanks to Ivy of Kopiaste ( she had noticed i had forgotten to write the recipe for caramel orange zest) So thankyou Ivy
You have to do few steps to make them, In the book it is noted that you can make this and keep in the fridge for a month and use them when ever you needed.

Basic syrup: ( for 750 ml syrup)

500 gm crystal sugar
500 ml water
2 slice of lemon skins

Heat a pan with the water and sugar and let it cook til the suagar is melted.
Stir once or twice.
Add the lemon skins to it.
When the sugar is dissolved cook the mixture in hight heat for 5 to 7 minutes.
Let the syrup cool, take out the lemon pieces,
You can keep this syrup in a bottle for 2 to 3 weeks.

Caramalise Orange zesrt:
Wash 4 oranges peel the skins with ( don't take ths white) cut them very fine.
Blanch them in cooking water for two minutes, reapet the process twice more.
In a small pan bring 250 ml of syrup to boiladd the finley cut orange skins cook in low heat for 3 minutes.
Take the pan from the fire and leave i the orange skinbs in the mixture to cool in the pan.

When it is cold take the orange skins and bottle it and use it when evver you need them.
You can keep this in the fridge for 1 month.

The pannacotta is really wobally. Gordon Ramsay wrote in his book that in his kitchen they call it Chi-Chi-Lina as it shakes so sexy when they take it to the table.
If you want it to have a bit solid then i would suggest addding 1 more gelatine leaf