Seville orange marmalade panna cotta with bay leaves & bourbon
Eve O'Sullivan, The Guardian
|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
preparation time: 10 minutes (& 3-5 hours setting time/overnight)
cooking time: less than 30 minutes
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
zest of 1 Seville orange
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
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