Dainty, fresh and aesthetically pleasing, the perfect winter-into-spring pudding. You don’t need to be particularly skilled/technical here, just a bit organised with timings to set both the layers. You can leave the panna cottas plain or serve them with some blood orange segments drizzled with a little rosemary-scented honey, if you want to gild the lily.
Makes 4-6 dainty, ramekin sized or espresso-cup sized panna cottas
200ml cream
50ml milk
30g sugar
1 leaf gelatine (2g)
For the blood orange layer:
Juice of 2 blood oranges (125 ml)
1 tbsp of sugar
1 leaf of gelatine (2g)
To finish: freshly sliced blood orange
Honey
Rosemary
Juice the blood oranges. Add to a small saucepan with the sugar and bring to a simmer. Meanwhile soak the gelatine in cold water allowing it to soften.
Dissolve the gelatine in the juice and stir well to dissolve. Strain through a fine sieve and divide equally between your 4 panna cotta molds and allow to set in the fridge for at least 2-3 hours until firm to the touch.
Once firm, make the creamy layer.
Warm the cream, milk and sugar and bring just to a scald.
Slake gelatine in cold water and allow to soften completely.
Add the gelatine to the hot cream mixture and stir well to dissolve. 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).
Pour gently onto the chilled jelly and fill the molds nearly to the rim.
Set in the fridge, for at least another 3-4 hours.
To remove, dip gently in a bowl of hot water for a minute and then turn out onto an inverted plate.
Serve with some fresh sliced blood orange, and a little honey warmed in a pan with some rosemary.
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