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 vanilla 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.
45
