Citrus Panna Cotta

Image

INGREDIENTS:

  • 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.
NOTES
  • 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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s