Orange Panna Cotta
A lovely easy dessert sure to wow your guests! Visually great and always brings a smile to peoples face, super easy to make ahead of time
Equipment
- 6 Ramekins
- 1 Medium Saucepan
- 1 Large jug
Ingredients
- 575 g Double/Heavy Cream
- 225 g Full Fat Milk
- 45 g Caster Sugar
- 2 Zest Oranges
- 1 tsp Vanilla Paste
- 4 Sheets Leaf Gelatine
Instructions
- Soak the Gelatine in water for 5 minutes to soften it
- Put the cream, milk, and sugar in a pan and bring to a simmer
- Add the orange zest and vanilla and stir
- Take off the heat, squeeze the water out of the gelatine and add to the cream
- Stir and transfer to a jug for ease of pouring
- Pour into the mould and pop into the fridge for 3-4 hours until set
Notes
- Leave to cool in the pan then transfer to the fridge for an hour, this will thicken it. Give it s stir and then pour. This will re-distribute the seeds and zest in the mixture.
- If you dont want the zest in the Panna Cotta, use a sieve when you transfer from pan to jug
- to de mould dip the ramekin in hot water for 2-3 seconds, put a plate over the ramekin and flip it over, gravity should do its bit here, you could also run a knife round the mould gently
- For an added texture and a bit of crunch, serve with a lovely french biscuit, Sable for example
- swap out the zest for any other citrus, this is a great recipe to play around with!