Jaffa Orange Panna Cotta and Vanilla Reduction | Jaffa Fruit

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Jaffa Orange Panna Cotta and Vanilla Reduction | Jaffa Fruit

Jaffa Orange Panna Cotta and Vanilla Reduction

Created for Jaffa by Jean Christophe Novelli

Ingredients
Method
Download Recipe

7 x Jaffa Oranges (juiced)
3 x Cardamom Pods
2 x Vanilla Pods
1 x Gelatine Leaf (soaked in cold water)
100ml x Double Cream
100ml x Milk
70g x Honey
50g x Caster Sugar

Place the milk, double cream, and caster sugar into a pan. Split one of the vanilla pods, scrape the seeds and add to the milk bringing to the boil.
Remove from the heat and melt in the gelatine.
Remove the vanilla pod and keep for garnishing later. Pour into moulds and leave to set.
While the mixture is setting, place the juice from the Jaffa Oranges, vanilla pod, 70g of honey, and 3 cardamom pods into a saucepan. Reduce to a syrup slowly.
Leave to chill, once cooled add the Jaffa Orange and Vanilla reduction to the gelatine mixture.
Enjoy!

panna-cotta-with-jaffa-orange-and-vanilla-reduction.pdf