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Vanilla Orange Panna Cotta

Name: Vanilla Orange Panna Cotta
Prep time: 2 h 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 cups cream; 1 cup milk; ½ cup Chelsea Caster Sugar; 2 teaspoons vanilla; 2 teaspoons grated orange rind; 2 tablespoons gelatine; 3 tablespoons orange juice, strained

3.8

Preparation

2 hours 10 mins

Bake

20 mins

Difficulty

Easy

Servings

Easy to follow vanilla orange panna cotta recipe.

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Ingredients
Method

Ingredients

2 cups cream
1 cup milk
½ cup Chelsea Caster Sugar
2 teaspoons vanilla
2 teaspoons grated orange rind
2 tablespoons gelatine
3 tablespoons orange juice, strained

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

9

What did you think of this recipe?

Rebe

Wish I had read the reviews first. I have to echo everyone else's sentiments...it has at least twice the amount of gelatine it should have...set way too hard.

Novyl

Does this really require 2 TABLESPOONS of gelatine???? I use powdered gelatine and have only ever used like a couple of teaspoons (put in warm water and letting expand for 10 mins and then warming it up!).CHELSEA: Hi there, yes the recipe is correct.

Jean Pollard

Impressive orange jelly accompaniment with the panna cotta which is also good.

Markus Sewquer

Delightful!

Kathryn

Lovely flavour, but way too much gelatine. Set too hard.

Sue

Nice flavours,but too hard ! Should be a lot less gelatine.The pannacotta should be soft and wobble

Michelle

Lovely flavour but practically bounced off the table. My husband said it's the best rubber he has ever eaten. Will try again with half the gelatin.

Ella

Hello,Just asking how long to place the mixture in the fridge for?Thank you :)CHELSEA: whoops, we left that out, our apologies. We suggest 2-4 hours. Recipe has been updated.

1465878855

my family loved it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Method

Place cream, milk, Chelsea Caster Sugar, vanilla and orange rind in a small saucepan and bring to a gentle boil. Keep stirring.

Sprinkle the gelatine over the strained orange juice and allow to swell for 5 minutes.

Microwave the gelatine mix on high for 10 - 15 seconds, until it liquefies. Stir into the hot cream mixture.

Pour into 4 oiled 1 cup capacity moulds or small ramekins. (To oil the moulds, dip a finger in oil and run it around the inside of the mould to lightly coat the surface.)

Cool then refrigerate to set (allow 2-4 hours). Gently pull edges away from side of mould and ease out onto a serving plate. Serve with fresh orange slices and threads of orange rind.