I love Panna Cotta in whichever form, BUT this one has to be my favourite!!
There is an explosion of flavours in your mouth by just eating the cream, enhanced by de raspberry sauce, mint and orange fillets.
It is super easy to make, can be well prepared in advance and is delicious to boot. It has the additional bonus of being gluten free which can be helpful when inviting someone with a gluten intolerance!
Recipe Citrus Panna Cotta
- 1 orange
- 1 lemon
- 1 lime
- 2.5 leaves of gelatine
- 200 ml cream
- 200 ml milk
- 90 g sugar
- 125 g crème fraiche
- mint for decoration (optional)
Wash and dry the fruit. Zest them and keep the orange, using the lemon and the lime for another dish or in a homemade lemonade.
Rehydrate the gelatine in cold water.
Heat the cream, milk and sugar together with the zest and bring to a boil. Put aside for 5 minutes. Add the squeezed gelatine to the milk mixture and whisk until the gelatine is melted. Pour through a fine sieve.
Add the crème fraiche to the milk mixture and pour into 4 moulds (or glasses if you are afraid to use a mould) and let it firm up for at least 3-4 hours (can also be made a day ahead).
Peel the orange, and filet it. Dress either the plates or the glasses with those orange fillets, mint leaves and raspberry sauce.
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