250ml double cream
3 gelatine leaves
1 vanilla pod
For the syrup:
5 blood oranges
50g caster sugar
First soak the gelatine leaves in some water until soft.
For the panna cotta, place a saucepan on a medium heat and add the milk, double cream, sugar and vanilla seeds by splitting the pod and scraping out the seeds. Bring to a simmer and stir until the sugar has dissolved.
Into a separate saucepan, for the syrup, take four of the blood oranges, reserving one for garnish, zest one orange and squeeze the juice from all four into the saucepan. Add the 50g of sugar and place on a medium heat. Reduce for roughly 20 minutes or until the sauce has reduced by half.
Remove the gelatine leaves from the water and squeeze out as much water as possible then add to the panna cotta mixture. Remove the saucepan from the heat and stir until the gelatine has dissolved.
Divide the mixture amongst your desired pots and set aside to cool at room temperature. You can use moulds, if you wish, pouring the sauce over.
Once the panna cotta has cooled, place in the fridge to set for at least 2 hours.
To serve, spoon some of the syrup on top of the pots, warming the syrup slightly if too stiff. Take the reserved blood orange and scatter a few pieces of zest over the top and cut a few segments of the blood orange to have on the side.
This is a dessert that I love as it is so simple and the toppings are endless. A good one for a dinner party too as it can be done long before people arrive.
Check your wobble…
The sign of the perfect panna cotta is its wobble; it should look like, if it were turned out, to be on the verge of collapse, yet holding its form. Panna cotta is an Italian dish and in literal translation means ‘cooked cream’, the simplest of things are sometimes the best things!