As winter slowly subsides and the days get warmer our focus turns to fresh spring vegetables, lamb and citrus. This month’s recipe by renowned
Chef Paul Wilson
is centred around fresh spring produce.
Blood orange & Chocolate Panna Cotta
Panna cotta literally means cooked milk in Italian and doesn’t always have to be set in mould & inverted.
This is a simple & impressive way of celebrating our local spring Blood orange season
Serves 6
Ingredients
375ml pouring cream
135ml milk
6 blood oranges, zest 4
1 vanilla pod
1 cinnamon stick
40 g sugar
60 g 50-70% cocoa chocolate
1.5 gelatin sheets
A generous Splash of grand Marnier
Garnish
4 blood oranges segmented
NB retain juice
2 blood oranges squeezed
50g sugar
A generous splash of campari
1 gelatin sheet
Method
1) Combine milk, cream zest, cinnamon & vanilla
2) Warm over a gentle heat add chocolate & sugar, Do not boil
As the chocolate melts soak gelatin in a little water, once soft combine with Chocolate mixture
3) Add the Grand Marnier stir until a smooth mixture
4) Pass through a sieve into a bowl and allow to cool naturally, and then transfer to 6 suitable serving glasses then refrigerate till set
5) Meanwhile prepare Orange segments, soak the other amount of gelatin, warm Orange juice add liqueur of choice, drain gelatin and dissolve in the juice, then cool naturally
6) Arrange the segments decoratively on the chocolate Panna Cotta, followed by the orange jelly allow to set in the refrigerator
7) To serve allow to become room temperature 30 mins before serving.
