No image available
Member recipe

Christmas Panna Cotta

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Plus cooling time, plus 6 hours in fridge to set

Servings

Serves 6

This is a delicious, Christmassy twist on a classic dessert. It can all be made the day before, so you will not have any last minute cooking to do.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 600ml carton double cream
  • 125ml milk
  • 100g golden caster sugar
  • 1tsp vanilla bean paste
  • 4 small leaves gelatine (e.g. Costa or Supercook Select)
  • 100g bar Green & Black's Maya Gold chocolate, chopped finely
  • 50g whole candied orange peel (Sundora make a mixed pack of whole candied peel, available in the home baking section), chopped finely
  • 1 tsp flavourless oil (e.g. sunflower)
  • 100ml bottled mulled wine
  • Juice and finely grated zest of 1 orange
  • Juice of 1 lemon
  • 50g golden caster sugar
  • Thin strips of candied orange peel (there should be some left in the pack) to garnish

Method

    1. Place the leaves of gelatine in a large bowl of cold water.
    2. Slowly bring the cream, milk, sugar and vanilla paste to boiling point in a saucepan and remove from heat. Squeeze the excess water from the gelatine and add to the pan, stirring to dissolve. Cool.
    3. When the mixture is lukewarm, strain it into a jug and gently stir through the chocolate and chopped candied orange peel. Pour the mixture carefully into 6 lightly oiled dariole moulds or children's plastic beakers and chill overnight or for six hours.
    4. Place the wine, orange juice and zest, lemon juice and sugar into a pan. Slowly bring to the boil, stirring to dissolve the sugar. Turn the heat up and boil vigorously until syrupy. Cool.
    5. Gently push the edges of tops of the panna cottas from the sides of the moulds with your fingers and invert them on to serving plates. Serve with the mulled wine syrup drizzled around and a thin strip of candied orange peel on top.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips