Sunday, 17 January 2016

Seville orange marmalade panna cotta with bay leaves & bourbon


"a collection of classic ingredients used to make a crowd-pleasing pudding, but somehow, it tastes exciting and new. It’s creamy, sharp, heady and rich, all in one mouthful, with the warming sweetness of the marmalade giving a good contrast to savoury bay."

Eve O'Sullivan, The Guardian



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Seville orange marmalade panna cotta with bay & bourbon

A zingy citrus panna cotta - flavoured with seasonal bitter Seville oranges, Seville orange marmalade, a little hint of bourbon and bay leaves. A quick and easy make-ahead dessert. 


I love the combination of bay leaves with creamy desserts, and often add a few when I am making rice pudding. The smoky, sweetness of the bourbon works well in contrast to the sharp Seville orange.  A delicious seasonal dessert perfect to show off the Seville orange and it's short season. Just as good as enjoying a spoonful of tangy Seville orange marmalade spread onto buttered toast in my opinion. 


Check out this recipe if you would like to make your own Seville orange marmalade to use in this dessert recipe, or on toast of course.  Bon appetit. 


recipe by Ema at De Tout Coeur Limousin


makes 6 

preparation time: 10 minutes (& 3-5 hours setting time/overnight)
cooking time: less than 30 minutes 

ingredients:


300ml double cream

300ml creme fraiche
150ml whole milk
150g Seville orange marmalade
3 sheets gelatine
juice and zest of 1 Seville orange
zest of 1 lemon
2 tbsp bourbon 
2 bay leaves

to garnish:

zest of 1 Seville orange

method:

put the gelatine sheets in a bowl of cold water and leave until they become soft


heat the cream, creme fraiche and milk with the bay leaves and marmalade until just starting to simmer


remove from the heat and add the zest and juice of 1 Seville orange and zest of lemon, simmer for a few minutes until slightly reduced and thickened


remove the gelatine from the water, squeezing to remove any excess, take the cream mixture off the heat and whisk in the gelatine and bourbon


remove the bay leaves and leave to cool for about 20-30 minutes before pouring into serving dishes/ramekins


put in the fridge until set for about 3-5 hours or overnight


garnish with a bit of extra Seville orange zest on top of each dessert


vegetarian version:


Mix two 6.5g sachets of carrageenan into the cold milk and cream before adding the creme fraiche, then follow the recipe as written above. However pour it into the ramekins straight away as it starts to set immediately unlike gelatine. 

An edited version of my recipe was published as the winning recipe in Guardian Cook - Readers' Recipe Swap - Marmalade




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4 comments:

  1. I have never tried to make pana cota, it is on my list of things to try. Loving your flavourings

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    Replies
    1. I never made it till recently either, always thought it was complicated, but have made this several times now and has never failed. Tweaked it a bit as it was 'too set' but this ratio provides a nice, creamy texture. Let me know if you give it a go. Thanks so much for your comments Alison :)

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  2. I adore pana cota and your version looks so inviting in the way that you've presented it. I've never made any before, having always bought them but I bet this tastes so much better than a supermarket version. #TeaTimeTreats
    Angela

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    Replies
    1. Thank you so much. It really is so easy, and you can play around with your favourite flavourings and herbs. I hope you enjoy :)

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