CHRISTMAS PANNA COTTA
This is a delicious, Christmassy twist on a classic dessert. It can all be made the day before, so you will not have any last minute cooking to do.
Provided by mrs_kitchener
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place the leaves of gelatine in a large bowl of cold water.
- Slowly bring the cream, milk, sugar and vanilla paste to boiling point in a saucepan and remove from heat. Squeeze the excess water from the gelatine and add to the pan, stirring to dissolve. Cool.
- When the mixture is lukewarm, strain it into a jug and gently stir through the chocolate and chopped candied orange peel. Pour the mixture carefully into 6 lightly oiled dariole moulds or children's plastic beakers and chill overnight or for six hours.
- Place the wine, orange juice and zest, lemon juice and sugar into a pan. Slowly bring to the boil, stirring to dissolve the sugar. Turn the heat up and boil vigorously until syrupy. Cool.
- Gently push the edges of tops of the panna cottas from the sides of the moulds with your fingers and invert them on to serving plates. Serve with the mulled wine syrup drizzled around and a thin strip of candied orange peel on top.
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