Lemon Panna Cotta with a Blood Orange and Campari Syrup

January 30, 2020

Lemon Panna Cotta with a Blood Orange and Campari Syrup

For the panna cotta:

  • 600 ml of double cream
  • 120 g of sugar
  • 7-8 g of gelatine leaves softened in a little cold water
  • grated zest from half a lemon
  • a few fresh blood orange segments for garnish

For the syrup:

  • juice from 2-3 blood oranges
  • 50-60 g of fine sugar
  • 5 tablespoons of Campari liqueur 

Pour the cream into a saucepan.

Add the sugar, grated lemon zest, give it a good stir and warm the cream in the saucepan over a medium heat. Don’t allow it to boil.

Squeeze the water from the gelatine and add it to the cream mixture, stir very well until the gelatine fully dissolves. Leave it to cool stirring occasionally.

Pour the liquid into moulds, glasses or even champagne flutes and allow to set in the fridge for  a minimum of 8 hours. Keep in the fridge until ready to serve.

To make the syrup.

Put the orange juice, sugar and Campari liqueur into a saucepan. Slowly bring to the boil. 

Allow the syrup to simmer and reduce until obtaining a consistency of a medium thick syrup. Skim off any white scum while cooking.

Pour the syrup (at room temperature) over the panna cotta and serve immediately garnished with peeled blood orange segments.

*to de-mould the pan cotta, fill a small bowl with warm water, and place the container with the panna cotta in the water for approximately 10 seconds (you can help to peel off the edges with a knife).

Remove the mould from the water  and place a plate on top. Turn the mould upside down and allow the panna cotta to fall from the mould.