Buttermilk Panna Cotta with Blood Orange Jelly

4h 22m
- Preparation 15 min
- Resting 4h
- Cooking 7 min

Recipe ideas for Halloween

Ingredients

6 People

For the Blood Orange Jelly:
500 ml Blood orange juice (from about 5 blood oranges)
1 tsp. Gelatine powder
1 tbsp. Castered sugar
For the Buttermilk Panna Cotta:
500 ml Buttermilk
3.25 tsp. Gelatine powder
50 g Sugar
300 ml Thickened, pourable cream (heavy cream)
1 tsp. Vanilla extract
1 Salt
For the Blood Orange Syrup (optional):
180 ml Blood orange juice
60 ml Water
60 ml Sugar

Preparation

Step 1

For the blood orange jelly: Place 6 glasses, ramekins or moulds in a baking pan.

Step 2

Pour the blood orange juice into a small saucepan and sprinkle gelatine evenly over the top. Let it sit for 2 minutes; then turn the heat on low and stir until the gelatine dissolves. Add the sugar and stir for another minute until dissolved.

For the Blood Orange Jelly:

ml Blood orange juice (from about 5 blood oranges)

tsp. Gelatine powder

tbsp. Castered sugar

Step 3

Turn the heat off and divide mixture evenly between your ramekins. Place in the fridge to set for one to two hours. It’s best to make the panna cotta when the jelly has a set texture, but you can also make it before if needed.

Step 4

For the buttermilk panna cotta: Pour the buttermilk into a small saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes until wrinkly then turn the heat on low, stirring until the gelatine has dissolved.

For the Buttermilk Panna Cotta:

ml Buttermilk

tsp. Gelatine powder

Step 5

Add the sugar and stir for another minute until dissolved. Do not ever let it simmer or boil. Turn the heat off and add the cream, vanilla and salt and stir well. If you like, you can pour it through a fine-mesh strainer to remove any bits of gelatine that may not have dissolved.

g Sugar

ml Thickened, pourable cream (heavy cream)

tsp. Vanilla extract

Salt

Step 6

It’s easiest to pour the mixture into the ramekins from something that has a spout. Pour the cream mixture evenly into your ramekins over the jelly. Place in the fridge to set for 3-4 hours or until set.

Step 7

For the blood orange syrup: Pour the blood orange juice, water and sugar into a small saucepan. Stir over low heat until the sugar dissolves, then simmer on low for around 20 minutes until thickened.

For the Blood Orange Syrup (optional):

ml Blood orange juice

ml Water

ml Sugar

Step 8

Allow the syrup to cool to room temperature before serving with the panna cotta. The syrup can be made ahead and stored in the fridge. Warm in microwave for 10 seconds to make it more pourable. Take the panna cottas out of the fridge 10 minutes before serving.

Step 9

For serving the panna cotta: If you want to turn the panna cottas out onto plates start by dipping the ramekin into a bowl of hot water for 10-20 seconds. Now, gently press down all around the top with your fingertip to release it. Holding the glass on a slight angle, press down on the part closest to the top edge of ramekin until you see the vacuum release. Place an upturned serving plate on top of the glass; then turn it over to invert panna cotta onto the plate. Remove the glass and it’s ready.