Vanilla panna cotta with caramelised orange

Vanilla panna cotta with caramelised orange

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

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Plus setting

Method

  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.

Per serving

819 kcalories, protein 6.0g, carbohydrate 52.0g, fat 65.0 g, saturated fat 36.0g, fibre 1.0g, sugar 52.0g, salt 0.13 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

  • Binder photo Daniel

    22 September 2010

    Daniel rated and commented on this recipe

    5 stars

    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

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  • Binder photo gigi90

    22 April 2011

    gigi90 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo susies

    06 December 2011

    susies rated and commented on this recipe

    5 stars

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

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  • Binder photo sas

    21 June 2012

    sas rated and commented on this recipe

    5 stars

    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 http://www.deliaonline.com/how-to-cook/sauces-and-dressings/how-to-make-caramel.html. That said, I'm making it again this weekend :)

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  • Binder photo Noonoo

    08 October 2012

    Noonoo commented on this recipe

    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?

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Plus setting

Ingredients

FOR THE ORANGE SALAD

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

819 kcalories, protein 6.0g, carbohydrate 52.0g, fat 65.0 g, saturated fat 36.0g, fibre 1.0g, sugar 52.0g, salt 0.13 g

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