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Orange and Clotted Cream Panna Cotta

Orange and Clotted Cream Panna Cotta
Recipe provided by Chef Neil Wardlaw, The Newton Hotel
Ingredients
½ Pint Clotted Cream
½ Pint Double Cream
7 floz Milk
3oz Caster Sugar
2 Leaves Gelatine
1 Orange Zest

Method
- Place all the ingredients into a thick bottomed pan and heat to just before boiling and remove from the heat.
- Soak Gelatine in cold water.
- When Gelatine is soft remove from the water and whisk gently into the cream mix.
- Pour the mix into ramakins and place in the refrigerator to set.
- Serve with shortbread and fresh berry salad.