Orange and vanilla Panna Cotta with Almond Praline

Preparation time:
45 mins
Cooking time:
8 mins
Serves:
4
Emma and Andrew from My Kitchen Rules share their dessert: ‘This is Emma’s recipe,’ says Andrew. ‘When I first saw it, I was gobsmacked. It looks amazing and tastes twice as good. Simple, elegant and delicious.’

Ingredients

3 tsps water
2½ tsps gelatine
5 blood oranges, if available
1 vanilla bean
500ml pouring cream

²/³ cup caster sugar


Praline

150g blanched almonds, slivered
1 cup caster sugar
½ cup water

Method

1 Place water in bowl. Sprinkle over gelatine. Stand for 5 minutes, or until the water is absorbed.

2 Peel 4 long strips of peel from one of the oranges, avoiding pith. Split vanilla bean and scrape seeds.

3 Place cream, half the sugar, rind, bean and seeds in a small saucepan over a medium heat.Stir occasionally to dissolve sugar. Bring to boil, then reduce heat. Add gelatine mixture, stir to dissolve. Don’t boil. Remove from heat and strain out bean and rind.

4 Pour panna cotta into 4 greased moulds (²/³-cup capacity). Chill, covered, until firm (4 to 6 hours). Remove 5 minutes before serving.

5 Meanwhile, juice all oranges. Mix juice and sugar in a small saucepan. Stir over a low heat to dissolve sugar. Bring to boil. Simmer, without stirring, until thickened (4 to 5 minutes). Cool. Pour syrup in a jug. Chill for 2 hours.

6 To make praline, place almonds on a lined tray. Cook in a moderate oven (180C) for 7 to 8 minutes, or until toasted. Remove. Leave nuts on tray. Meanwhile, place sugar and water in small saucepan over a low heat. Stir to dissolve. Bring to boil and leave, without stirring, until golden. Remove. Let bubbles subside then pour over nuts. Cool.

7 Roughly break praline. Grind some with a food processer (in pulses) to yield a fine powder.

8 Turn panna cotta onto serving plates. Drizzle with syrup. Top with shards of praline and sprinkle praline powder around the edge.

Author:

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