Panna cotta with orange blossom water - Nest in Normandy Dieppe

Panna cotta with orange blossom water

Ingredients: Yields 4 servings

From the cheesemarket:
40cl full single cream

From the grocery store:
40g caster sugar
2 gelatin sheets

From the fresh produce market:
4 oranges

From your larder:
3 drops of orange blossom water
10 cl orange juice
½ vanilla pod

  • Soften the gelatin in a bowl of cold water.
  • Boil ⅔ of the single cream with the sugar.  Add the drained gelatin sheets, along with the remaining cream and the orange blossom water.
  • Pour into individual dishes and place in the fridge for 2 hours.
  • Peel the oranges; carefully remove all the segments while collecting the juice.
  • Reduce this juice along with the 10 cl of orange juice in a small skillet with the vanilla seeds, to   obtain a coulis.
  • Spoon the chilled coulis over your panna cotta and top with the orange segments.

Tip: You can add crunch by sprinkling pistachio and nougatine slivers on top.