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Vanilla Bean Panna Cotta with Amaretto Caramel and Candied Orange Peel

Recipe Created For
Petite Cocotte
Main Ingredient
Cook Time
Over 2 hrs.
Serving Size

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Vanilla Bean Panna Cotta with Amaretto Caramel and Candied Orange PeelVanilla Bean Panna Cotta with Amaretto Caramel and Candied Orange Peel

Created for the Mini Oval Cocotte


Panna Cotta
  • 6 teaspoons unflavored powdered gelatin
  • 3 cups heavy cream
  • 3 cups whole milk
  • 3/4 cup sugar
  • 3 vanilla bean pods, seeds scraped out and reserved

Candied Orange
  • 2 navel oranges, rinds peeled and julienned
  • 1/2 cup water
  • 1 1/2 cups sugar, plus extra for dusting

Amaretto Caramel
  • 2 cups sugar
  • 1/3 cup water
  • 1/3 cup fresh orange juice
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1/2 teaspoon amaretto


For the panna cotta:

Sprinkle gelatin over the heavy cream and allow to soften, 1 to 2 minutes.

In a saucepan, combine milk, sugar, vanilla pods and seeds. Bring to a simmer and cook until sugar dissolves. Remove from heat.

Add the cream and gelatin mixture to the saucepan. Whisk until smooth and all gelatin is melted. Strain through a fine-mesh sieve over a clean bowl. Discard vanilla pods.

Ladle the mixture evenly into 6 mini cocottes. Cover and refrigerate at least 8 hours.

For the candied orange peel:

Place julienned orange peel in a saucepan and cover with cold water. Bring to a simmer and strain through a sieve. Repeat twice more, then set aside.

In the empty saucepan, combine water and sugar over low heat. Whisk until sugar dissolves. Once the sugar is dissolved, bring to a simmer and add orange rind. Simmer in the syrup for approximately 30 minutes, until the rind becomes translucent. Strain through a sieve, reserving the syrup for later use in cocktails.

In a sheet pan covered with wax paper, sprinkle an even layer of sugar. Spread the orange peel on the pan and lightly toss to coat with sugar. Allow to cool and harden, about 2 hours.

For the amaretto caramel:

In a saucepan set over low heat, combine sugar, water and orange juice. Whisk until sugar is dissolved. Bring to a simmer and cook until the mixture becomes a dark amber color.

Remove from heat and add cream, butter and amaretto. Whisk to combine.

Allow the sauce to cool. Pour an even layer over chilled panna cotta and sprinkle with the candied orange peel.