Wednesday, 19 November 2014

Orange Pana Cotta

Great with fresh fruit, it is creamy with a subtle orange flavour and a really easy to make.

Make it in individual serves or a big bowl and let everyone serve themselves.

Unmoulding can be a bit tricky, as you can see I left mine in the hot water a bit too long. If you you prefer serve it in a glass or bowl.

It is quite nice with grated chocolate or crushed dark chocolate Tim Tam biscuits.

Orange Panna Cotta

 10 g leaf gelatine
500 ml orange concentrate
300 ml light cream
Finely grated zest of 2 oranges


Soak the gelatine sheets in a bowl of cold water for 5 -10 or until soft.

Place orange concentrate in a medium saucepan and reduce by half until there is approximately 250 ml.

Add cream, zest and bring to the boil, stir.

Drain the gelatine sheets and add to the hot cream mixture.  Stir to ensure that the gelatine dissolves.

Rinse out mould(s) with cold water and then pour the mixture into wet mould(s). 

Refrigerate and allow panna cottas to set for at least 4 hours

To serve, dip the base of each mould briefly in warm water and turn out onto cold serving plates. 

This is the orange concentrate that I use.

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