Vanilla, vanilla, bourbon vanilla! Genuine bourbon vanilla has a wonderfully smooth and sweet yet aromatic flavor — simply slice open the vanilla pod and scoop out the pulp, which contains lots of tiny seeds in a highly aromatic oil. This delicious panna cotta melts in the mouth and will have everyone fighting for seconds.
- 🔔Christmas Menu
- 👪Family Meal
Ingredients 8 Portions
For the panna cotta
For the jelly
- 100 gWater
- 2 Teabag of black tea
- 400 gBlood orange juice
- 200 gWhite wine
- 80 gCaster sugar
- 30 gRum
- 3 Organic blood oranges
- 8 Gelatin leaves
- 1 pkg.Punch Seasoning Mix
To make the panna cotta: Place the whipping cream, milk, sugar and vanilla sugar in a pan. Scrape out a vanilla pod and add the pod and its contents to the milk, quickly bring to the boil and allow to infuse.
Soak the gelatin leaves in cold water for 5 minutes and then squeeze well. Remove the pod from the milk and dissolve the gelatin in the warm liquid.
Divide the panna cotta into eight small molds and place in the fridge for a few hours or overnight.
To make the jelly: Place the blood orange, white wine, sugar, punch seasoning mix and rum in a pan. Add the zest of an orange and an orange (cut into slices) and allow to infuse over the lowest heat setting possible for around 30 minutes. Pour the punch through a sieve and chill.
Peel the two remaining oranges and finely dice. Mix 200 g of the diced orange with 500 g of the punch and heat in a pan.
Soak the gelatin leaves for 5 minutes in cold water, then squeeze well and dissolve in the warm punch. Allow the jelly to cool for around 30 minutes, then pour onto the panna cotta.