Citrus Panna Cotta
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This is one of our lighter recipes ... but still creamy and delicious!
405g can Carnation Condensed Milk Light
115ml (4fl oz) low fat crème fraîche
zest of 1 lemon and juice of 2 lemons
300ml (½pt) freshly squeezed orange juice
1tbsp orange flower water (optional
15g sachet gelatine
1 pink grapefruit, segmented and cut into slivers
2 oranges, segmented and cut into slivers
2 passion fruits, halved
Place the condensed milk and crème fraîche in a mixing bowl and whisk together, gradually whisk in the zest and juice of the lemons, orange juice and orange flower water if using.
Prepare the gelatine according to pack instructions, allow to cool slightly then whisk briskly into the citrus mixture.
Pour into 6 individual150ml (¼pt) metal pudding basins and allow to chill in the refrigerator until set.
To serve, loosen the panna cotta by dipping briefly in hot water before turning on to a plate.
Decorate with the grapefruit and orange segments and spoonfuls of passion fruit seeds.
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