Chocolate and orange panna cotta


  • 4 leaves platinum grade gelatine or 9 leaves regular gelatin, soaked in water for 10 minutes.
  • 100g/3½oz caster sugar
  • 7 oranges
  • 200g/8oz plain chocolate, finely chopped (50% cocoa solids is fine)
  • 1 litre/1¾pints pouring double cream
  • sunflower or vegetable oil, for greasing

1. Very lightly oil the pudding basins or ramekins. 2. Heat the double cream in a small pan until it comes to the boil. Remove from the heat, then stir in the chocolate and stir continuously until the chocolate has completely melted. 3. Grate the zest of four oranges and add it to the chocolate...

View full recipe at SpringPad


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