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Cardamom panna cotta with blood orange jelly

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A smooth creamy panna cotta paired with refreshing blood orange jelly. Serves 6 • Ready in 25-30 mins, plus infusing and chilling

For the jelly:

3 gelatine leaves

250ml freshly squeezed blood orange juice 45g caster sugar

2 blood oranges, peeled and segmented or sliced

For the panna cotta:

4 gelatine leaves

300ml full-fat milk

300ml whipping cream

75g caster sugar

6-8 cardamom pods, crushed

30g chopped pistachios

You will need:

6 individual pudding moulds or cups

1 For the jelly, soak the gelatine in a small bowl of cold water for a few mins to soften. Heat the orange juice and sugar in a small pan, stirring to dissolve the sugar. When just below boiling, remove from the heat. Squeeze any excess water from the gelatine, add to the pan and stir to dissolve. Divide between the 6 moulds, or cups, with the orange segments. Leave to cool, then chill until set.

2 For the panna cotta, soak the gelatine as above. Heat the milk, cream and sugar, stirring to dissolve

the sugar, to just below boiling.

Add the cardamom pods and leave to infuse for 20-30 mins. Reheat to just below boiling, then strain into a jug. Squeeze excess water from the gelatine, add to the cream mixture and stir until the gelatine has dissolved. Leave to cool before pouring over the jelly in the moulds or cups. Chill for at least 4 hrs or overnight until set.

3 To serve, dip the moulds, or cups, into hot water for a few seconds, then turn out onto serving plates. Scatter with chopped pistachios. Per serving: 360 cals, 24g fat,

14g sat fat, 32g carbs

TIP When blood oranges aren’t available, use ordinary oranges or try pink grapefruit instead

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