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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
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Prep Time 20 minutes
setting time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

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

Equipment

  • 6 Ramekins
  • 1 Medium Saucepan
  • 1 Large jug

Method
 

  1. Soak the Gelatine in water for 5 minutes to soften it
  2. Put the cream, milk, and sugar in a pan and bring to a simmer
  3. Add the orange zest and vanilla and stir
  4. Take off the heat, squeeze the water out of the gelatine and add to the cream
  5. Stir and transfer to a jug for ease of pouring
  6. 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!