Blood Orange Panna cotta
8-10
MEDIUM
PREP TIME
40 MINS
COOK TIME
3 HRS IN FRIDGE
TOTAL TIME
40 MINS
RECIPE PROVIDED BY
Auntie Monique
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INGREDIENTS
- 237 ml blood orange Juice
- Zest of 3 blood oranges
- 1 1/2 Tablespoons of powdered gelatine
- 600 ml double cream
- 500 ml whole milk
- 100g sugar
- 1 Teaspoon orange extract
For the syrup
- 675 ml fresh blood orange Juice128g sugar
- 1 1/2 Tablespoons grated blood orange peel
INTRODUCTION
This is our family's famous blood orange panna cotta. Originally this delicious desert came from the Piemonte region of Italy but it is a classic Italian dish and can be flavoured with just about anything – sweet or savoury – you can let your imagination go wild!
The translation of the name is cooked (cotta) cream (panna) and the classic Italian panna cotta is usually flavoured just with vanilla and served with fresh summer fruits. However, our adaptation on the basic
recipe using the incredibly tasty blood oranges that grow in abundance
in the south of Italy and around our family farm, is the perfect marriage to the smooth cream. It is easy to make and tastes incredible! We are proud to say that the Italians are Europe's number one consumers of fresh fruit.
We have blended the beautifully fragrant taste and colour of the blood oranges with the smooth cream of the panna cotta. In the South of Italy, you can find these incredible oranges from December to April.
METHOD
Preparing the panna cotta
- Place the orange juice in a small bowl and sprinkle the gelatine over the top.
- Stir to mix and set aside to soften for 2 to 3 minutes.
- In a small saucepan, combine the cream, milk, sugar and blood orange zest, and bring to a simmer over a medium heat.
- Remove from heat, and whisk in the softened gelatine and the orange extract.
- Set the saucepan in a bowl of ice and whisk until the mixture is at room temperature.
- If you would like, strain the mixture into a large measuring cup or bowl with a pouring spout – we like it with the zest
- Place the bowl with the mixture in the ice bath and allow it to cool to room temperature.
- Pour the mixture into your individual glasses and chill for at least 6 hours or overnight.
Preparing the syrup
- Stir together the syrup ingredients in heavy medium saucepan over medium heat until the sugar dissolves.
- Increase the heat to high, and boil until the syrup has reduced to about half, stirring often, for about 20 minutes.
- Refrigerate until cold.
- Pour into the glass with the panna cotta and let it set in the fridge for a few hours.
- If you want this as more of a
jelly, add a teaspoon of gelatine to the mixture while it is warm then it will set while in the fridge.
To serve:
- Add a couple of blood orange segments on the top too – if you like.
Buon appetito!
Top tips:
- Take out your panna cotta about an hour before serving so they reach room temperature.
- You can add the sauce to the bottom of a
ramekin or small dish, then add the panna cotta mixture on top. - This will need to be refrigerated for 6 hours.
- Turn out onto a plate and serve with some orange segments and a biscuit on the side.
- Add Aperol or red wine or your favourite tipplexfor an adult variation – you will need to add some gelatine to the
syrup mixture so that the alcohol sets. - Cheats way: instead of making the syrup, use your favourite jelly – instead of adding water, add the blood orange
juice – delicious!
