Citrus Panna Cotta



  • 1 can (405g) condensed milk
  • 100ml (3½ fl oz) crème fraîche
  • 2 lemons, both juiced and 1 zested
  • 300ml (½ pt) freshly squeezed orange juice
  • 15ml (1 tbsp) orange flower water [optional]
  • 15g (½ oz) gelatine sachet
  • 1 pink grapefruit, segmented
  • 2 oranges, segmented
  • 2 passion fruit, halved
  1. Coat a mould or metal pudding basins with cooking spray and set aside.
  2. Whisk the condensed milk and crème fraîche in a bowl. Gradually whisk in the zest and juice of the lemons, orange juice and orange flower water (if using).
  3. Prepare the gelatine, following pack instructions, then allow to cool slightly before briskly whisking into the citrus mixture.
  4. Pour into 6 individual 150ml (10 fl oz) basins or one mould and chill until set.
  5. Loosen the panna cotta by dipping briefly into hot water before turning out on to a plate. To serve, decorate with the grapefruit and orange segments and passion fruit.
  • For those who would like this dessert to be less calorific can substitute the condensed milk with a “lighter”/diet equivalent, and use half-fat crème fraîche instead.
  • Instead of using cooking spray I simply used silicone moulds that don’t need any greasing.
  • If you would like your panna cotta perfectly smooth, omit the lemon zest.

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