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To serve freshly sliced blood orange a little honey

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. a sprig of rosemary Add
  2. Water
  3. Blood orange
  4. Milk
  5. Honey
  6. Dip
  7. Cream
  8. Sugar
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. a sprig of rosemary Add the blood orange juice to a small saucepan along with the tablespoon of sugar and bring to a simmer.
  2. Meanwhile, soak the gelatine in a little cold water, allowing it to soften.
  3. Add the softened gelatine leaf to the juice and stir well to dissolve.
  4. Strain through a sieve (fine mesh strainer) and divide equally between four small panna cotta moulds (about the size of an espresso cup).
  5. Place in the refrigerator to set for at least 2—3 hours until firm to the touch.
  6. Once firm, make the panna cotta layer.
  7. Warm the cream, milk and sugar and bring just to a scald.
  8. Meanwhile, soak the gelatine in a little cold water, allowing it to soften.
  9. Add the softened gelatine leaf to the hot cream mixture and stir well to dissolve.
  10. Decant to help the mixture cool and leave somewhere cool until it is no warmer than blood temperature (otherwise it will melt the jelly layer).
  11. Pour gently onto the chilled jelly and fill the moulds nearly to the rim.
  12. Place in the refrigerator to set for at least 3—4 hours.
  13. To unmould, dip the moulds gently in a bowl of hot water for a minute, invert a plate on top and then turn out.
  14. Serve with some freshly sliced blood orange, and a little honey warmed in a pan with some rosemary.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve