Vanilla Panna Cotta with Punch Spices
60—90 Min
Vanilla, vanilla, bourbon vanilla! Genuine bourbon vanilla has a wonderfully smooth and sweet yet aromatic flavor — simply slice open the vanilla pod and scoop out the pulp, which contains lots of tiny seeds in a highly aromatic oil. This delicious panna cotta melts in the mouth and will have everyone fighting for seconds.
Ingredients 8 Portions
For the panna cotta
- 850 gWhipping cream
- 200 gWhole milk
- 60 gCaster sugar
- 8 Gelatin leaves
- 1 pkg.Bourbon Vanilla Sugar
- 1 pieceBourbon Vanilla Pods, Whole
For the jelly
- 100 gWater
- 2 Teabag of black tea
- 400 gBlood orange juice
- 200 gWhite wine
- 80 gCaster sugar
- 30 gRum
- 3 Organic blood oranges
- 8 Gelatin leaves
- 1 pkg.Punch Seasoning Mix
Preparation
- 1
To make the panna cotta: Place the whipping cream, milk, sugar and vanilla sugar in a pan. Scrape out a vanilla pod and add the pod and its contents to the milk, quickly bring to the boil and allow to infuse.
- 2
Soak the gelatin leaves in cold water for 5 minutes and then squeeze well. Remove the pod from the milk and dissolve the gelatin in the warm liquid.
- 3
Divide the panna cotta into eight small molds and place in the fridge for a few hours or overnight.
- 4
To make the jelly: Place the blood orange, white wine, sugar, punch seasoning mix and rum in a pan. Add the zest of an orange and an orange (cut into slices) and allow to infuse over the lowest heat setting possible for around 30 minutes. Pour the punch through a sieve and chill.
- 5
Peel the two remaining oranges and finely dice. Mix 200 g of the diced orange with 500 g of the punch and heat in a pan.
- 6
Soak the gelatin leaves for 5 minutes in cold water, then squeeze well and dissolve in the warm punch. Allow the jelly to cool for around 30 minutes, then pour onto the panna cotta.
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