Panna Cotta with blood orange jelly

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Squeeze 2 oranges, measure 150 ml juice. Squeeze 3 sheets of gelatine, dissolve carefully. Mix with juice. Divide the juice into 4 moulds (each containing 200 ml) and chill.

2. 2

   Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Bring cream, sugar, vanilla pulp and pod to the boil in a saucepan, simmer over a low heat for about 10 minutes. Remove from the heat, remove the pod. Squeeze 4 sheets of gelatine, dissolve in the hot cream. Leave to cool down at lukewarm temperature. Spread the cream in the moulds. Chill for at least 3 hours. Peel 2 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.

3. 3

   Spread the cream in the moulds. Chill for at least 3 hours. Peel 2 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Dip the ramekins briefly in hot water and turn out onto 4 plates. Spread the fillets over them and decorate with mint

4. 4

   3 hours waiting time

Nutrition Facts

KCAL
480 kcal

CARBS
24 g

FATS
40 g

PROTEINS
7 g