- 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
- Coat a mould or metal pudding basins with cooking spray and set aside.
- 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).
- Prepare the gelatine, following pack instructions, then allow to cool slightly before briskly whisking into the citrus mixture.
- Pour into 6 individual 150ml (10 fl oz) basins or one mould and chill until set.
- 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.