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Receta Panna Cotta allo Zenzero e Arance Rosse

by Luca Marchiori

Ingredientes

For the panna cotta: 6g (3 leaves) gelatine 500ml (1 pint) double cream 1 vanilla pod 50g (2 ounces) crystallized ginger 2 tablespoons caster sugar

For the orange topping: 2 blood oranges 100g (3 1/2 ounces) sugar 100g (1/5 pint) water 100g (1/5 pint) blood orange juice 5 cloves

Direcciones

1. Make the panna cotta:
2. Soak the gelatine leaves in cold water for ten minutes.
3. Slice the vanilla pod in two and use a knife to remove the grains.
4. Add the vanilla pod and ginger to the cream and then bring to the boil.
5. Leave to cool and infuse for 15 minutes. Remove the vanilla pod and then blend the mixture with a hand blender.
6. Add the sugar and bring back to the boil. As soon as bubbles start to appear remove from the heat and add the gelatine. Whisk to dissolve.
7. Pass the mixture through a sieve and then place in moulds and refrigerate for at least four hours until set.
8. Make the blood orange topping:
9. Cut the two blood oranges into segments.
10. Put the sugar, water, orange juice, and cloves into a saucepan and bring to the boil, stirring to dissolve the sugar.
11. Turn the heat down, and simmer until the liquid is reduced by half, about 15 minutes.
12. Leave the liquid to cool for 15 minutes and then strain. Pour the syrup over the orange segments and leave them to infuse until the panna cotta is ready to serve.
13. Unmould the panna cotta and garnish with the orange segments and syrup.

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