This is a simple & impressive way of celebrating our local spring Blood orange season
Ingredients and Methods
This is a simple & impressive way of celebrating our local spring Blood orange season
Serves 6
Ingredients
375ml pouring cream
135ml milk
6 blood oranges, zest 4
1 vanilla pod
1 cinnamon stick
40 g sugar
60 g 50-70% cocoa chocolate
1.5 gelatin sheets
A generous Splash of grand Marnier
Garnish
4 blood oranges segmented
NB retain juice
2 blood oranges squeezed
50g sugar
A generous splash of campari
1 gelatin sheet
Method
1) Combine milk, cream zest, cinnamon & vanilla
2) Warm over a gentle heat add chocolate & sugar, Do not boil
As the chocolate melts soak gelatin in a little water, once soft combine with Chocolate mixture
3) Add the Grand Marnier stir until a smooth mixture
4) Pass through a sieve into a bowl and allow to cool naturally, and then transfer to 6 suitable serving glasses then refrigerate till set
5) Meanwhile prepare Orange segments, soak the other amount of gelatin, warm Orange juice add liqueur of choice, drain gelatin and dissolve in the juice, then cool naturally
6) Arrange the segments decoratively on the chocolate Panna Cotta, followed by the orange jelly allow to set in the refrigerator
7) To serve allow to become room temperature 30 mins before serving.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
