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How to make Orange panna cotta & fruit mince sauce

Yield = 6
Prep time: 0:20
Cook time: 0:05
Total time: 0:25

Ingredients

  • 60ml cream
  • 1/4 cup milk
  • 1/2 cup caster sugar
  • 3 teaspoons gelatine
  • 2/3 cup fruit mince
  • 1 tablespoon Grand Marnier (optional)
  • 1 orange

Method

  • Step 1 Use a vegetable peeler to peel the skin from the orange in wide strips avoiding the white pith. Reserve the orange to use later. Combine peel strips with cream, milk and sugar in a medium saucepan. Stir over low heat until sugar has dissolved then increase the heat slightly and bring just to the boil. Turn off heat and stand for 15 mins.
  • Step 2 Place 2 tablespoon of boiling water in small bowl and sprinkle the gelatine over. Leave to soften then whisk with a fork to dissolve. Remove the orange peel from the cream by straining it into a large jug then stir in the gelatine mixture.
  • Step 3 Lightly oil six 1/2-cup moulds or ramekins. Pour cream mixture into each and place into the fridge for 4 hrs to set.
  • Step 4 Juice the orange and combine juice with fruit mince in a small saucepan. Add liqueur, if using. Stir over medium heat until evenly combined. Cool until thickened slightly. Insert a small knife between the panna cotta and the mould to break the seal and invert onto a serving plate. Place a spoonful of fruit mince sauce next to it and serve immediately.