Orange Cream & Jelly Dessert Cups with Popping Pearls
Orange Cream & Jelly Dessert Cups with Popping Pearls
Ingredients
For the Orange Cups & Juice
- 16 navel oranges, medium, halved, pulp removed and reserved for juice, rinds cleaned and reserved
For the Orange Cream (Panna Cotta)
- 6 teaspoons unflavored gelatin powder
- 4 tablespoons hot water
- 6 cups heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
For the Orange Jelly
- 4 teaspoons unflavored gelatin powder
- 8 tablespoons cold water
- 4 cups fresh orange juice, strained, from reserved orange pulp
- 8 tablespoons granulated sugar
For the Topping & Garnish
- 2 cups heavy cream, cold
- 4 tablespoons powdered sugar
- 1 cup green popping pearls
- 16 fresh mint leaves, for garnish
Instructions
- 1
Prepare the orange cups: Carefully halve the 16 navel oranges. Using a spoon or small scoop, remove all the pulp from each orange half, being careful not to puncture the rind. Reserve the pulp for juicing. Clean the 32 rinds thoroughly and set aside as serving bowls.
⏱️ 20 min
- 2
Make the orange cream (panna cotta): In a small bowl, sprinkle 6 teaspoons of unflavored gelatin powder over 4 tablespoons of hot water. Stir until the gelatin dissolves completely and is clear. In a small saucepan, combine 6 cups of heavy cream and 1 cup of granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the cream is warm but not boiling. Remove from heat and stir in the dissolved gelatin and 2 teaspoons of vanilla extract until well combined.
⏱️ 15 min
- 3
Pour and chill the panna cotta: Carefully pour the orange cream mixture evenly into the 32 reserved orange rind cups. Place the cups on a tray and refrigerate for at least 2 hours, or until the panna cotta is set.
⏱️ 120 min
- 4
Prepare the orange jelly: While the panna cotta chills, juice the reserved orange pulp. Strain the juice through a fine-mesh sieve to remove any solids, yielding 4 cups of fresh orange juice. In a small bowl, sprinkle 4 teaspoons of unflavored gelatin powder over 8 tablespoons of cold water. Let it bloom for 5 minutes. In a small saucepan, combine the strained orange juice and 8 tablespoons of granulated sugar. Heat over medium-low heat, stirring, until the sugar dissolves and the juice is warm. Remove from heat, add the bloomed gelatin, and stir until completely dissolved.
⏱️ 20 min
- 5
Pour and chill the orange jelly: Once the panna cotta is firm, carefully pour the orange jelly mixture evenly over the set panna cotta in each orange cup. Return the cups to the refrigerator and chill for another 2 hours, or until the jelly is completely set.
⏱️ 120 min
- 6
Prepare the whipped cream: In a cold mixing bowl, combine 2 cups of cold heavy cream and 4 tablespoons of powdered sugar. Using an electric mixer, beat on high speed until stiff peaks form.
⏱️ 8 min
- 7
Assemble and serve: Once both layers are fully set, dollop or pipe a small amount of whipped cream onto the center of each dessert cup. Generously garnish with green popping pearls and a fresh mint leaf. Serve immediately.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Cream & Jelly Dessert Cups with Popping Pearls
Ingredients
For the Orange Cups & Juice
- 16 navel oranges, medium, halved, pulp removed and reserved for juice, rinds cleaned and reserved
For the Orange Cream (Panna Cotta)
- 6 teaspoons unflavored gelatin powder
- 4 tablespoons hot water
- 6 cups heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
For the Orange Jelly
- 4 teaspoons unflavored gelatin powder
- 8 tablespoons cold water
- 4 cups fresh orange juice, strained, from reserved orange pulp
- 8 tablespoons granulated sugar
For the Topping & Garnish
- 2 cups heavy cream, cold
- 4 tablespoons powdered sugar
- 1 cup green popping pearls
- 16 fresh mint leaves, for garnish
Instructions
- 1
Prepare the orange cups: Carefully halve the 16 navel oranges. Using a spoon or small scoop, remove all the pulp from each orange half, being careful not to puncture the rind. Reserve the pulp for juicing. Clean the 32 rinds thoroughly and set aside as serving bowls.
⏱️ 20 min - 2
Make the orange cream (panna cotta): In a small bowl, sprinkle 6 teaspoons of unflavored gelatin powder over 4 tablespoons of hot water. Stir until the gelatin dissolves completely and is clear. In a small saucepan, combine 6 cups of heavy cream and 1 cup of granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the cream is warm but not boiling. Remove from heat and stir in the dissolved gelatin and 2 teaspoons of vanilla extract until well combined.
⏱️ 15 min - 3
Pour and chill the panna cotta: Carefully pour the orange cream mixture evenly into the 32 reserved orange rind cups. Place the cups on a tray and refrigerate for at least 2 hours, or until the panna cotta is set.
⏱️ 120 min - 4
Prepare the orange jelly: While the panna cotta chills, juice the reserved orange pulp. Strain the juice through a fine-mesh sieve to remove any solids, yielding 4 cups of fresh orange juice. In a small bowl, sprinkle 4 teaspoons of unflavored gelatin powder over 8 tablespoons of cold water. Let it bloom for 5 minutes. In a small saucepan, combine the strained orange juice and 8 tablespoons of granulated sugar. Heat over medium-low heat, stirring, until the sugar dissolves and the juice is warm. Remove from heat, add the bloomed gelatin, and stir until completely dissolved.
⏱️ 20 min - 5
Pour and chill the orange jelly: Once the panna cotta is firm, carefully pour the orange jelly mixture evenly over the set panna cotta in each orange cup. Return the cups to the refrigerator and chill for another 2 hours, or until the jelly is completely set.
⏱️ 120 min - 6
Prepare the whipped cream: In a cold mixing bowl, combine 2 cups of cold heavy cream and 4 tablespoons of powdered sugar. Using an electric mixer, beat on high speed until stiff peaks form.
⏱️ 8 min - 7
Assemble and serve: Once both layers are fully set, dollop or pipe a small amount of whipped cream onto the center of each dessert cup. Generously garnish with green popping pearls and a fresh mint leaf. Serve immediately.
⏱️ 7 min