The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Panna cotta of vanilla and orange – by Galton Blackiston

11 September 2006

Ingredients (serves eight to 10)
1 litre double cream
135g caster sugar
4 vanilla pods, split lengthways
3 gelatine leaves, soaked in cold water to soften
Rind of 2 oranges, grated

Equipment
Size 2 ramekins or dariole moulds

Method
Place the cream and sugar in a saucepan. Split the vanilla pods, scrape the seeds into the cream with the pods. Bring to the boil, add the orange rind, take off the heat and add the gelatine, stirring well until it dissolves. Now sit it over a bowl of ice, stirring occasionally until it starts to set. Pour into ramekins and leave to set completely.

Run the underside of the moulds under hot water for a few moments to loosen. Turn out the panna cotta on to plates. Serve with a scoop of blood orange sorbet and a small glass of jelly.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking