Pannacotta with Caramelised
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
70ml milk
2 x vanilla pods (scored with a knife and seeds removed and reserved)
Or 1 x Teaspoon of van 939g67j illa extract
Finely grated zest of one orange
375ml double cream
1½ leaves gelatine, soaked in cold water until softened
75g icing sugar
3 oranges
4-6 tablespoons sugar
Method
Put the milk, vanilla pods, vanilla seeds, orange zest and half the cream into
a small pan and slowly simmer for 10 minutes. Remove from the heat and stir in the softened
gelatine. Allow to cool for 5 minutes, then place in
the fridge, stirring occasionally until the mixture coats the back of a spoon.
Remove the vanilla pods.
Whip together the icing sugar with the remaining cream, and then mix the two cream mixtures together. Divide into 4 serving moulds or you can use espresso cups. Cover with cling film and chill for at least an hour in the fridge. Peel the oranges using a knife and cut into 1cm thick slices. Sprinkle with the sugar and place on a baking tray. Caramelise under a hot grill or using a blowtorch until golden brown. Turn out your panacottas by dipping the moulds into hot water for 10 seconds or serve straight from the espresso cups.
Turn out on a plate and serve with slices of the orange and some of the caramel juices.
Nutrition Info (per serving): 640 calories, 46 g fat.
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