citrus jelly vanilla panacotta
Vanilla panna cotta with citrus fruit
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A light panna cotta - the basil infused citrus fruit and jelly layer adds a fresh dimension to this dessert.
Servings
6
Prep Time
1hr
Cook Time
40min
Servings
6
Prep Time
1hr
Cook Time
40min
citrus jelly vanilla panacotta
Vanilla panna cotta with citrus fruit
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A light panna cotta - the basil infused citrus fruit and jelly layer adds a fresh dimension to this dessert.
Servings
6
Prep Time
1hr
Cook Time
40min
Servings
6
Prep Time
1hr
Cook Time
40min
Ingredients
citrus jelly
vanilla panna cotta
basil-infused citrus fruits
Servings:
Units:
Instructions
citrus jelly
  1. In a pan, bring the mixed fruit citrus juice to a boil. Add sugar and stir until dissolved, then remove from the heat.
  1. Put the gelatin leaf into a bowl of cold water until softened (approx 5 minutes). Remove from the water and squeeze to remove the excess water. Now add into the hot fruit juice and stir until dissolved. Pour into moulds and refrigerate for about 15 minutes.
    citrus jelly in moulds
vanilla panna cotta
  1. Place the gelatin sheets into a bowl of water to soften. Remove the gelatin leaves after 5 minutes and squeeze out the excess water. In a saucepan, bring the milk, cream, sugar, vanilla and cardamom just to the boil, stirring with a metal spoon to dissolve the sugar. Remove from the heat and add the softened gelatin, stirring until dissolved.
    vanilla pods, seeds and cardamom
  2. Leave uncovered to infuse for about 20 minutes. Strain through a fine mesh sieve into a bowl, set over ice. Stir regularly until cool and just starting to thicken. Pour into the moulds containing the jelly, ensuring it has completely set. Refrigerate until set in about an hour.
    vanilla panna cotta pouring into moulds
basil-infused citrus fruits
  1. Peel and segment the clementine, orange and grapefruit. Reserve any fruit juices in the bowl.
  2. Tear the basil leaves to release their flavours and add to the fruit. Bring the sugar, water and reserved fruit juices to a boil in a saucepan. Reduce the heat and simmer until the sugar has dissolved. Pour over the fruits and allow to marinate until completely cooled.
  3. To serve: When the panna cotta has set, using fingertips, gently loosen the panna cotta from the edge of the moulds. Dip the base of each mould into boiling water for up to 10 seconds and invert onto a serving plate. Remove and discard the torn basil leaves. Spoon the citrus fruits around the panna cotta and decorate with fresh basil leaves.
Recipe Notes

Original recipe tried from Le Cordon Bleu.

Use 6 x 8cm dariole or dessert moulds.

For a true vegetarian panna cotta, replace the gelatin with vege-gelatin, agar-agar or kanten (which are animal collagen free).

title

Nutrition Information

Amount Per Serving
Calories 273kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
6g
4g
53mg
49g
2g
45g
8g
9%
20%
2%
16%
8%
16%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
title

Nutrition Information

Amount Per Serving
Calories 273kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
6g
4g
53mg
49g
2g
45g
8g
9%
20%
2%
16%
8%
16%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
Powered byWP Ultimate Recipe
FacebookTwitterPinterestGoogle+