For the Panacotta
- 1 packet orange jelly powder
- 45ml water
- 15ml powdered gelatin
- 375 ml cream
- 375 ml milk
- 125ml castor sugar
- Zest of 2 oranges
- 1 tsp orange essence
- ½ tsp salt
- 50 ml prepared marmalade
Method using a glass
1. Make sure you have plenty of space in your fridge for the panacotta to set.
2. Use any simple method to get your glasses at a nice 30 degree. (See picture below)
3. Prepare your orange jelly as per instructions on the packet. Set aside. Do NOT place in the fridge.
4. For the Panacotta, sprinkle the water over the gelatin and leave to bloom for 5 minutes.
5. Heat the cream, milk, sugar, orange essence and zest over medium-high heat. Do not boil.
6. Remove from the heat and add the gelatin, stirring until dissolved.
7. Strain the mixture and then pour into the tilted glasses. Carefully place them in the fridge to set for about 4 hours.
8. You can now place the glasses upright and fill the glasses with the cool prepared jelly which should still be fairly runny.
9. Place in the fridge for another 2 hours or until the jelly is also set.
10.When ready to serve, decorate with a drizzle of marmalade or orange rind or orange slices.
For the Marmalade go to my recipe for Old Fashioned Marmalade
You can also use the same recipe for Orange Panacotta using moulds for individual servings.
Method using a mould
1. Lightly grease 8x 80 ml moulds.
2. Follow the recipe for Panacotta above.
3. To unmould, fill a dish with warm water and place the bottom of the mould in this dish for 10 seconds.
4. Place your serving dish over the mould and turn upside down carefully.
5. Put the Panacotta back into the fridge until ready to serve as they melt easily.
6. Decorate by drizzling with golden orange marmalade.