- 210ml milk
- 120ml cream
- 50g sugar
- 1/2 lemon, for zest
- 1/2 orange, for zest
- 2 cloves
- 1 vanilla pod
- 1 cinnamon stick
- 2-1/2 gelatine sheets, soaked until soft
- Grand Marnier Orange Juice
- 125ml fresh orange juice
- 2 teaspoon glucose
- 40g sugar
- 12ml Grand Marnier
- Freshly squeezed lemon juice, to taste
- For the Spiced Panna Cotta: Bring the milk, cream, sugar, lemon zest, orange zest, cloves, vanilla pod and cinnamon stick to a boil in a saucepan. Add the softened gelatine sheets and stir well until they are completely dissolved.
Remove from heat and strain the mixture, then pour into small moulds and leave to set overnight in the fridge.
For the Grand Mariner Orange Juice:
Bring fresh orange juice, glucose, sugar and Grand Marnier to a boil in a saucepan. Add the lemon juice to taste, then remove from heat and strain the liquid into a bowl or jug and chill in the fridge.
2 oranges, peeled, sliced into segments
1/2 basil leaf, julienned
4 mint leaves
Unmould the panna cotta into the middle of serving plates, pour a little of the Grand Marnier orange juice around and garnish with orange segments, julienned basil and mint leaf.