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Buttermilk panna cotta with caramelised oranges

A recipe from the Good Food collection.

Ingredients

Buttermilk Panna Cotta with Caramelised Oranges
Buttermilk Panna Cotta with Caramelised Oranges
375 ml (13 fl oz/1½ cups) buttermilk
1 tablespoon powdered gelatine
300 ml (10½ fl oz) cream
125 g (4½ oz) caster (superfine) sugar
½ teaspoon natural vanilla extract
CARAMELISED ORANGES
230 g (8 oz/1 cup) caster (superfine) sugar
3 oranges or 5 blood oranges, peeled and all white pith removed, thinly sliced 

Method

1. To make the caramelised oranges, put the sugar and 125 ml (4 fl oz/½ cup) boiling water in a saucepan and stir over low heat until the sugar is dissolved. Bring to the boil and cook until the syrup is a deep caramel colour. Remove from the heat. Working quickly and taking care, add 125 ml (4 fl oz/½ cup) water. Swirl the pan, then place over low heat and stir until smooth. Put the orange slices in a large, heatproof bowl and pour syrup over. Allow to cool.

2. Place 125 ml (4 fl oz/½ cup) of the buttermilk in a small bowl and sprinkle the gelatine over. Leave until the gelatine softens.

3. Place the cream and sugar in a saucepan and while stirring, bring almost to the boil. Add the remaining buttermilk and vanilla and heat again but do not allow to boil. Remove from heat, stand for 5 minutes to cool slightly, then add the gelatine mixture and stir until the gelatine has dissolved. Leave to cool for 10 minutes, then divide the mixture among six 125 ml (4 fl oz/½ cup) capacity moulds that have been rinsed with cold water. Refrigerate overnight. To serve, dip each mould briefly into a bowl of hot water to loosen the panna cotta, then turn out onto plates and serve with caramelised oranges.

Main ingredient:
Cream/Milk
Cuisine:
Italian
Course:
Dessert

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