I have heard much of this very simple dessert. I didn't know however that it was so simple or I would have made it ages ago. For some reason I had it in my head that this was a very exotic and complex dish. I was a great fan of jelly whip as a child. Oldies will remember the strawberry jelly with evaporated milk whipped in at the point of set. Oh I loved that. Even ordinary jelly with evaporated milk poured over sets my heart a flutter. I am very easily pleased. Panna cotta has shot to the top of my favourites list on finding out just how simple it is to make. It's just exotic jelly really. A perfect dessert as it tastes wonderful and is oh so easy to prepare. Looks lovely too so it could happily grace any table before the cheese and port. Endless variations too. It would be lovely sitting in a little pool of fruit coulis or perhaps a chocolate or caramel sauce. This particular one is lovely. Just a little hint of orange. Perfect. Thank you to Kerry who gave me the recipe.
Orange Panna Cotta
Vegetable oil, to grease
600ml thickened cream
2 teaspoons finely grated orange rind
100g /4oz caster sugar
2 tablespoons boiling water
3 teaspoons gelatine powder
Brush six 125ml (1/2 cup) capacity dariole moulds with oil to lightly grease.
Place the cream, milk, orange rind and sugar in a small saucepan and cook over low heat, stirring constantly, for 10 minutes or until the sugar dissolves and the mixture is heated through. Strain the cream mixture through a fine sieve into a heatproof jug.
Place the water in a small jug. Sprinkle withthe gelatine. Whisk with a fork to dissolve. combine the gelatine mixture and cream mixture.
Pour the mixture evenly among the moulds. Place the moulds on a tray. Place in the frige for 4 hours or until set.
To serve, invert 1 dariole mould onto a serving plate. Cover with a hot, damp cloth and, holding the mould to the plate, shake to remove panna cotta.
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