Blood orange season is still going strong and of course I had to incorporate the little gems into a fragrant pannacotta, using both the zest and juice. Topped with blood orange segments this is a real stunner!
Blood orange pannacotta, serves 2
250 ml double cream
25 ml demerera sugar
the zest from 2 blood oranges
the juice from 1 blood orange
1 + 1/4 gelatin leaves
orange segments from the left over blood orange
Pour the cream and sugar into a nonstick pan and put on medium heat. Add the zest and orange juice to the cream and heat it up until almost boiling, stirring occasionally with a whisk.
Meanwhile soak the gelatin in cold water.
Take the cream mixture off the heat. Squeeze the water out of the gelatin and add it to the warm cream. Whisk to make sure it has dissolved then pour the mixture through a fine sieve, to remove the zest and any lumps, and into a jug. Leave to cool for a few minutes then divide the mixture between the pots or glasses you will use for serving. Leave to cool. Then transfer to the fridge and leave them to set for 3 hours.
Before serving, cut the remaining peel off the left over blood orange and cut into segments.