Panna Cotta with Spiced Oranges

This creamy panna cotta and spiced orange combo makes a truly dynamite dessert from James Martin
By James Martin
Panna Cotta with Spiced Oranges
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 35 minutes
  • Effort: medium


For the panna cota

  • 4 sheets leaf gelatine
  • 120 ml milk
  • 2 orange rind
  • 2 vanilla pods, split
  • 150 g caster sugar
  • 1.2 litres double cream
  • 80 ml vodka, or grappa

For the spiced oranges

  • 8 oranges
  • 1 cinnamon sticks
  • 3 large ground allspice, pinches
  • 100 g caster sugar
  • 100 ml water


1. Firstly, soak the gelatine in the milk and leave to one side. Then place the orange zest, vanilla pods and sugar in a pan.

2. Add 800ml of the cream and bring to the boil. Simmer until the mixture is reduced by one third.

3. While the cream is reducing, remove the gelatine from the milk and place the milk in a pan to warm gently. Once it is warm add the soaked gelatine and stir to dissolve. Add to the warm cream and pass through a sieve and leave to cool.

4. Lightly whip the remaining cream and fold it into the setting mixture, together with the vodka. Pour the mixture into six ramekins or similar sized moulds and place in the fridge to set.

5. While the panna cottas is setting, peel the oranges with a peeler and place the peel in a pan.

6. Remove the pith with a knife and segment the oranges. Add them to the pan with the peel. Add the spices, water and sugar and bring to the boil. Gently simmer for about 15 minutes, and then leave to cool.

7. Remove the panna cotta from the fridge and slide a sharp knife around the edge to loosen them. Tip them out into the middle of six dessert plates and spoon the oranges around. Garnish with redcurrants and serve.

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