Honey Panna Cotta with Spiced Clementines

Honey panna cotta with spiced clementines

- Serves 6 -

For the panna cotta:

4 leaves gelatine

500ml double cream

200ml milk

160g wild flower honey

60g caster sugar

For the spiced clementines:

300ml water

100ml orange juice

100g caster sugar

3 clementines

2 cinnamon sticks

2 star anise

1 vanilla pod, split and seeds

scraped

1tbsp grand marnier

2 leaf gelatine

1. Begin by making the panna cotta. Soften the gelatine in cold water and set

aside.

2. Combine the cream, milk, honey and sugar in a saucepan, bring to a gentle

boil over a medium heat, stirring occasionally to dissolve the sugar, remove

from the heat. Squeeze out the excess water from the gelatine, add to the

cream and stir to dissolve then pour into 6 200ml capacity glasses.

Refrigerate until set (about 5 hours).

3. Meanwhile for the spiced clementines. Soften the gelatine leaves in cold

water and set aside. Bring the water, sugar, orange juice, cinnamon stick,

star anise and vanilla pod to the boil in a small saucepan over a medium-

high heat, stirring until the sugar has dissolved. Turn down the heat and

simmer for about 10 minutes.

4. Remove from the heat, squeeze out the excess water from the gelatine and

stir in to the syrup to dissolve. Add the grand marnier and set aside.

5. Cut the peel from the clementines, including all the white pith, with a sharp

knife, then cut into 5mm thick rounds.

6. Place three slices of Clementine on top of each set panna cotta and then

pour over some of the syrup. Put in the fridge until completely set.

7. Serve chilled.