ORANGE, SAFFRON AND THYME PANNA COTTA
Downloadable PDF Recipe HERE
Serves approx. 8. Prep time 45min + 4 hours cooling time in the fridge.
This recipe calls for 5 whole oranges. You’ll need the zest of these for the first part of the recipe, reserving the flesh for serving. This sweet treat looks really impressive made in 8 martini or retro dessert glasses and can be made a day ahead of time. The ingredients can be halved to produce 4 desserts.
For the Panna Cotta:
– 1 pinch saffron steeped in 1 TBL boiling water for at least 5 min
– Zest of 5 oranges
– 600ml pouring cream
– 400ml full fat milk
– 2 TBL honey
– 50g caster sugar
– 1 tsp vanilla paste or extract
– 8 sheets (leaves) gelatine (we used mackenzies brand)
– Cold water for soaking gelatine
For the macerated oranges:
– 5 oranges, peeled and segmented
– 1 TBL caster sugar
– 2 tsp fresh thyme leaves
– Fresh thyme sprigs for serving (flowering if you can get them!)
Soak the gelatine leaves in a bowl of cold water for approximately 10 minutes. In the meantime, you can start on the panna cotta mixture.
Combine in a medium size pot over a medium heat all the panna cotta ingredients, except for the gelatine and the water it’s soaking in. Stirring occasionally, heat the mixture until it starts to steam and small bubbles form around the sides of the pot. DO NOT LET THIS BOIL. Once hot, pour the mixture into a bowl and set aside. Squeeze out the excess water from the bloomed gelatine and whisk into the hot panna cotta liquid until it has completely dissolved. Strain the mix into a jug and wait until it cools to a luke warm temperature before pouring into the dessert/martini glasses. Set these in the fridge for at least 4 hours or overnight.
Before serving your dessert, combine the segmented oranges, thyme leaves and caster sugar and let sit for at least 5 minutes. Top each panna cotta with the macerated orange segments and some of its juice. Garnish with beautiful thyme sprigs and thyme flowers if you have any.