Name: Vanilla panna cotta with caramelised orange
Prep time: 30 min
Cook time: 20 min
Total time: 6 h
Yield: 10
Cuisine: Italian
Ingredients: 6 gelatine leaves; 125ml milk; zest 2 oranges; 2 vanilla pods split; 140g golden caster sugar; 1.2l double cream; 250g caster sugar; 5 tbsp Grand Marnier; 5 oranges zested and segmented, any juice retained

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Vanilla panna cotta with caramelised orange

Vanilla panna cotta with caramelised orange

James Martin

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Serves 10

More effort

Prep: 30 mins

Cook: 20 mins

Plus setting

A star rating of 4.5 out of 5.7 ratingsRate

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Take the stress out of entertaining with this sophisticated, make-ahead dessert

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Ingredients

Nutrition

Units:

MetricUS

6 gelatine leaves
125ml milk
zest 2 oranges
2 vanilla pods

split
140g golden caster sugar
1.2l double cream

For the orange salad

250g caster sugar
5 tbsp Grand Marnier
5 oranges

zested and segmented, any juice retained

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Nutrition: per serving

kcal819
fat65g
saturates36g
carbs52g
sugars52g
fibre1g
protein6g
salt0.13g

low

Method

step 1

Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.
step 2

Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
step 3

While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice – this will make the caramel harden, so just simmer on a low heat, stirring, until it’s dissolved to a syrupy consistency. Remove from the heat.
step 4

Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.

Recipe from Good Food magazine, April 2008

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A star rating of 4.5 out of 5.7 ratings

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