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Tel: 01540 673300 Email: info @ crubenbeghouse.com

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t: 01540 673300
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info @ crubenbeghouse.com

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Ingredients. (Serves 6)

4 sheets of leaf gelatine.

Vegetable Oil, to oil.

568ml carton of double cream.

125ml (4fl oz) whole or semi-skimmed milk.

1 teaspoon vanilla extract.

150grs (5oz) golden caster sugar.

2 Oranges.

2 tablespoons Cointreau or orange liqueur.

Method

Put the gelatine sheets in a shallow dish, cover with 600ml (1 pint) cold water & leave to soak for 5 minutes. Lightly oil 6 150ml (quarter pint) ramekins or dariole moulds and set aside.

Put the cream, milk, vanilla extract and 100grs (3.5oz) sugar in a pan and slowly bring to the boil, then take off the heat. Lift the gelatine sheets out of the water and squeeze out the excess liquid. Add to the cream mixture and stir well to dissolve the gelatine.

Put the mixture into the ramekins or dariole moulds, then cool and chill for 4 to 6 hours.

Pare the zest from the oranges and cut into very fine strips. Squeeze the juice from the oranges and strain into a pan. Add the rest of the sugar, the Cointreau and orange zest. Bring to the boil and simmer for 10 minutes. Cool.

To serve

Fill a shallow dish with almost boiling water to a depth half the height of the ramekins.

Run a knife round the edge of each Panna Cotta and then stand each ramekin in the hot water for about 1 minute only. Remove, run the knife round the Panna Cotta again then invert, shake the Panna Cotta on to your fingers, then slide it on to a dessert plate.

Enjoy.