Christmas Panna Cotta
- Preparation and cooking time
- Total time
- Plus cooling time, plus 6 hours in fridge to set
- More effort
- Serves 6
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
- STEP 1Place the leaves of gelatine in a large bowl of cold water.
- STEP 2Slowly 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.
- STEP 3When 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.
- STEP 4Place 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.
- STEP 5Gently 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.
