Vanilla panna cotta with caramelised orange

Vanilla panna cotta with caramelised orange

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(4 ratings)

Prep: 30 mins Cook: 20 mins Plus setting

Moderately easy

Serves 10
Take the stress out of entertaining with this sophisticated, make-ahead dessert

Nutrition and extra info

Nutrition per serving

  • kcalories819
  • fat65g
  • saturates36g
  • carbs52g
  • sugars52g
  • fibre1g
  • protein6g
  • salt0.13g
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  • 6 gelatine leaves
  • 125ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • zest 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 vanilla pods, split
  • 140g golden caster sugar
  • 1.2l double cream

For the orange salad

  • 250g caster sugar
  • 5 tbsp Grand Marnier
  • 5 oranges, zested and segmented, any juice retained



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

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  1. Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.

  2. Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.

  3. While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice – this will make the caramel harden, so just simmer on a low heat, stirring, until it’s dissolved to a syrupy consistency. Remove from the heat.

  4. Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.

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Comments (10)

mtuck313's picture

Have made on a number of occasions both the full recipe and halving the ingredients. All agree it’s delicious. Have not bothered with the caramel since the first time but always include the oranges with cointreau.

SweetQueen's picture

I made this recipe twice (vanilla panna cotta with carmelised orange), but halved the ingredients for 5 people.The taste is amazing and I would recommend you try it. It wasnt as difficult as I imagined. Only problem was the gelatine leaves I used (3) werent enough to hold it together, so I had to add another half leaf. I did this by re-doing the last few steps of the recipe where I reheated the mixture in a pan then added the extra soaked half leaf. The result: Perfection! Tip: Soak the orange segments in Grand Marnier half an hour before putting them around the finished panna cotta. All in all, a fantastic recipe.

TeaMilkNoSugar's picture

Make the panna cotta - it's great. But I agree with the comments by gigi90 and sarahandgavin - don't bother with the caramel - ever - unless you want to make toffee, that is.

I even followed Delia's directions (warm the pan, melt the sugar VERY slowly etc.) but it's very difficult to get the caramel to a good soft, smooth consistency. As soon as the liquid is added, the mixture turns hard and 'balls up' - a most appropriate term! I managed to save it by keeping it on the heat and stirring it all the time to soften it again - then added butter and cream - and eventually it did become pourable. But, as far as I can see, there is no way this recipe makes that sauce.

Even for a sweet tooth like me, there seems to be far too much caramel. Good for a leftovers treat but a bit wasteful. And it doesn't add a great deal to the dish anyway.

My third criticism of the sauce is that you can't really taste the Grand Marnier so, in my book, that's another waste - drink it with the pudding instead.

Also, please note, you don't need to zest all 5 of the oranges mentioned. You just need enough to dress the pudding so 1 - 2 is fine.

laonie's picture

The recipe doesn't state what strength of gelatine leaf to use. I don't know about the UK but in Australia both Gold and Titanium leaf are commonly used. Cooking with gelatine is hit and miss at the best of times because the commercial packets rarely include setting instructions. I've been seeking a foolproof panna cotta recipe for a long time but I'm afraid to make this unless I know which gelatine to use...does anyone have any idea?

Rosie 555's picture

I use Costa fine leaf gelatine - sold in packets of 15 leaves. It works very well.

sarahandgavin's picture
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This is an absolutely delicious desert, works wonderfully for a dinner party not least because it looks amazing.
I had some problems with the instructions (there could be a lot more detail) and thought the recipe was harder than the 'moderately easy' described.
Things to watch for: be careful you don't reduce the mixture too much in step 1, otherwise the panna cotta becomes too solid (still tastes fabulous!).
I also found the caramel sauce tricky. I burnt my first batch and then found some much more useful instructions for making caramel from trusty Delia
That said, I'm making it again this weekend :)

fatsue's picture
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I add cocoa and leave out the oranges sometimes. My grandaughter calls it chocolate jelly and she loves it.

gigi90's picture
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I have made this twice its delish altho i now dont bother with the caramelised orange sauce perfect just with the orange salad. Easy and now a dinner party staple.

danielquai's picture
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Perfect panna cotta. I wouldn't make any other, this is the nicest version I have ever had. I didn't make the orange salad with it but will try next time. I served with a rasberry coulis instead. The panna cotta itself is so tasty it doesn't need anything, the orange zest gives it a beautiful flavour with the vanilla pods. You could serve with any sauce, coulis or fruit. Yummy

Questions (1)

sirlene's picture

6 gelatine leaves of what size? Is there any equivalence weight compared to the dry type?

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