Vanilla panna cotta with Campari oranges Recipe

Panna cotta is an Italian set cream dessert. This version is served with a Campari syrup and fresh orange segments.

  • Preparation
    20mins
  • Cooking time
    10mins
  • Rest time
    2hrs
Rate this recipe
(11 votes) 4.4/5
Ingredients
Pour people
  • For the cream
  • Double cream : 300 ml
  • Semi-skimmed milk : 300 ml
  • Caster sugar : 150 g
  • Gelatine leave(s) 2g : 3 whole
  • Vanilla pod(s) : 1 whole
  • For the syrup
  • Orange juice : 100 ml
  • Caster sugar : 30 g
  • Campari : 50 ml
  • For the fruit
  • Orange(s) : 3 whole
Method
  • 1. FOR THE PANNA COTTA

    Soak the gelatine leaves in cold water until they are soft.

    Split the vanilla pods in half and scrape out the seeds.

    Place the milk, cream, sugar and vanilla in a saucepan. Bring to the boil and then add the softened gelatine leaves. Stir to dissolve the gelatine.

    Pour the liquid through a fine sieve into a jug and then into moulds.

    Chill in the fridge until set (at least 2 hours).

  • 2. FOR THE ORANGES

    Segment the oranges.

    Bring the Campari, orange juice and sugar to the boil. Reduce by half and add the segmented oranges. Allow to cool.

  • 3. TO PLATE

    Turn out the panna cotta onto the middle of the plate. Arrange the glazed oranges around and finish with a drizzle of syrup.

Chef's tip

«Rather than using vanilla in the panna cotta try using other flavours such as cardamon, star anise, or even chilli or tonka bean.»

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