Seriously Zesty Candied citrus pannacotta with mulled wine syrup
This is a delicious twist on a classic dessert, which works equally well as a summer pud or a cold dessert addition to the Christmas table.
What makes it the ultimate summer Seriously From Waitrose dessert?
It is cool, creamy and lip-smackingly satisfying, with a zingy, zesty syrup to cut through the richness.
600ml carton double cream
100g golden caster sugar
1tsp vanilla bean paste
4 small leaves gelatine (e.g. Costa or Supercook Select)
100g bar Green & Black's Maya Gold chocolate, chopped finely
50g whole candied orange peel (Sundora make a mixed pack of whole candied peel, available in the home baking section), chopped finely
1 tsp flavourless oil (e.g. sunflower)
100ml bottled mulled wine
Juice and finely grated zest of 1 orange
Juice of 1 lemon
50g golden caster sugar
Thin strips of candied orange peel (there should be some left in the pack) to garnish
1.Place the leaves of gelatine in a large bowl of cold water.
2.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.
3.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.
4.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.
5.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.