Japanese Panna Cotta with Brûlée Orange Slices
Makes 12 portions EASY
A gorgeous twist on not one, but two classics—panna cotta and crème brulee.
1020g whipping cream (35% fat) 15g jasmine tea leaves
4 sheets gelatin
90g + 2 tbsp granulated white sugar 2 oranges
1. Pour whipping cream into a pot and warm over medium heat. Do not boil.
2. Remove pot from heat, then add jasmine tea leaves. Cover the pot with cling film and set aside in the fridge for 6 hrs. For better and stronger flavour, chill overnight.
3. Strain the cream, squeeze the tea leaves dry and discard the leaves.
4. Place gelatin sheets in a bowl of iced water to bloom, about 5 mins.
5. Transfer 2/3 of the mixture from the pot into a separate bowl and set aside.
6. Add sugar and bloomed gelatin into remaining mixture in the pot.
7. Whisk the mixture in the pot over medium heat, till sugar and gelatin melt completely.
8. Remove pot from heat, then stir in the other 2/3 of the mixture. Mix well. Pour mixture into individual bowls or cups, and leave them to set in the fridge overnight.
9. Cut segments of oranges and pat dry with a kitchen towel. Arrange them on a baking tray, then toss with granulated sugar. Torch sugar-coated oranges with a blow torch till slightly charred.
10. Decorate panna cotta with the ‘brulee’ orange segments.