Orange Panna Cotta

Serves 6

1.2 Litre Cream

1 Tbsp. Vanilla Paste

Shaved rind of 2 Oranges

12gr. Gelatin Powder

150 ml Cold Milk

200 ml Icing Sugar, sifted

Fresh fruit to serve

Moulds of your choice e.g. Martini Glasses or Ramekins


Slowly reduce 900 ml of the cream with the vanilla paste and orange rinds. Reduce to about 300 ml.

Bring the milk to the boil, remove from the heat and add the gelatin powder. Stir to dissolve. Pour into the reduced cream.

Whip the remaining 300ml of cream until stiff, add the sifted icing sugar, and add to the previous cream mixture.

Drop a ribbon of the citrus rind into the bottom of each mould and pour the cream mixture in.  Refrigerate and allow to set for a few hours or overnight.

Serve with fresh fruit.