PANNA COTTA WITH JAFFA ORANGE AND VANILLA REDUCTION
Created for Jaffa by Jean Christophe Novelli
- 7 x Jaffa Oranges (juiced)
- 3 x Cardamom Pods
- 2 x Vanilla Pods
- 1 x Gelatine Leaf (soaked in cold water)
- 100ml x Double Cream
- 100ml x Milk
- 70g x Honey
- 50g x Caster Sugar
- Place the milk, double cream, and caster sugar into a pan. Split one of the vanilla pods, scrape the seeds and add to the milk bringing to the boil.
- Remove from the heat and melt in the gelatine.
- Remove the vanilla pod and keep for garnishing later. Pour into moulds and leave to set.
- While the mixture is setting, place the juice from the Jaffa Oranges, vanilla pod, 70g of honey, and 3 cardamom pods into a saucepan. Reduce to a syrup slowly.
- Leave to chill, once cooled add the Jaffa Orange and Vanilla reduction to the gelatine mixture.
- Enjoy!