Supreme Orange Topped Pannacotta with Pistachio Praline Brittle and Tokaji Gelée

This recipe has a funny story to it.

I wanted to make Mango Pannacotta so I started pureing the mangoes in the food processor, added what I needed and put the mixture in the fridge.  The next day I unmolded one of the Mango Pannacotta’s  and to my surprise the Pannacotta was hairy!  Mango hair, not human hair.  When I added the gelatin to solidify the mango puree, it brought out all the fuzz and hair in the mango.  When the mangos were pureed you could not see the hair and fuzz.  Of course it all went into the garbage and I started over creating a different recipe.

The lesson here is that texture is embeded in the pulp.  When you peel the mango, make sure the pulp is not too stringy.  If it is, just eat the mango and do not use it for Pannacotta!



1 1/3 c heavy cream

1/3 c non fat milk

1/4 c caster sugar (this is a regular sugar processed in a food processor until it is very fine but not powdered)

1/2 vanilla bean stick (split and scraped, reserve the seeds)

3/4 tbsp of gelatin powder

1/3 c water

1 orange, peeled and orange sections removed supreme style


Combine cream, milk, caster sugar,and vanilla bean plus the seeds in a small sauce pan heat on medium low, almost to a boiling point, remove from the heat and let it cool until it is warm.

You will see some vanilla seeds floating around the milk mixture and that is perfectly fine. Prepare the gelatin according to the directions below.

Place 1/3 c of water in a small cup.  Sprinkle the gelatin in it.  Let it bloom for a couple of minutes.  Then microwave it for 40 seconds. Remove from the microwave and whisk the gelatin until dissolved.   Meanwhile have a small pot on the stove with hot water, put the  cup of gelatin in it whisk until totally dissolved.  Remove the cup from the hot water set aside.

Now mix the gelatin in the warm milk.  Crumble the Pistachio praline (see recipe) in the mixture then pour in small containers about 3 inches wide and 1.5 inch deep.

Pistachio Pralines


4 tbsp of peeled and chopped pistachios

1/4 c of caster sugar

2 tbsp water


Peel and chop the pistachios and place on a cookie sheet sprayed with cooking spray.

Place sugar in a small sauce pan with 2 tbsp of water.  Stir over low heat without boiling until dissolved.  Then, without increasing the heat, bring to a boil and cook without stirring for 5 minutes until golden.

Remove the sugar from the heat and pour over the chopped pistachios.  Let it set.  When totally solid, break it in small crumbles.

Tokaji Gelee


1/4 c of Tokaji

1 envelop of unflavored gelatin

1/2 c of orange juice


To dissolve the gelatin follow the recipe above.  Mix in the orange juice and pour in a small shallow pyrex dish. Refrigerate overnight.

Light and delicious pannacotta with a glass of Hungarian dessert wine Tokaji

Garnishing the Dessert

To assemble the dessert place one or two orange supreme sections on top of the Pannacotta with a few chopped pistachios and the Tokaji Gellee as a garnish.

This recipe forms the dessert of July’s Paired Wine Dinner. Enjoy!

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