Fennel and orange panna cotta

Fennel and orange panna cotta
  • Orange sorbet:
  • 500ml fresh orange juice
  • 75g caster sugar
  • 32g liquid glucose
  • 50ml water
  • 20ml lemon juice
  • Panna cotta:
  • 500ml whole milk
  • 500ml double cream
  • 125g caster sugar
  • 190g fennel bulb, finely sliced
  • 6 bronze gelatine sheets, soaked in water
  • Candied fennel:
  • 325g fennel bulb, sliced
  • 200g caster sugar
  • 50ml water
  • 250g caster sugar
  • Fennel purée:
  • remainder of fennel from the candied recipe (above)
  • 40g caster sugar
  • 250g water
  • 5 cardamom pods, wrapped into a lemon wrap
  • 10ml lemon juice
  • Fresh orange gel:
  • 300ml fresh orange juice
  • 50g caster sugar
  • 4g agar agar
  • To accompany:
  • fresh orange segments
  • borage flower (if available)
  1. Orange sorbet: Bring all ingredients to a boil in a pan.
  2. Cool in the fridge and churn in an ice cream machine.
  3. Set aside until needed.
  4. Panna cotta: Bring milk, cream, sugar and fennel to a boil.
  5. Take off heat and leave to infuse overnight.
  6. Next day, pass through a fine chinois.
  7. Bring to a boil and add soaked gelatine.
  8. Put in bowls or moulds and refrigerate to set.
  9. Candied fennel: Cut fennel bulb in half lengthways and thinly slice from the outside.
  10. Separate ‘fingers’ (green bits on top of the bulb) from the middle piece.
  11. Put 200g caster sugar and water in a pan and boil for 5 mins.
  12. Stir in fennel pieces and drain off any excess liquid.
  13. Put in a bowl with 250g caster sugar and rub fennel through until separated and coated in a layer of sugar.
  14. Fennel purée: Put all ingredients in a pan and stew, lid on, until fennel is soft and breakable.
  15. Blitz to a smooth purée in a blender.
  16. Fresh orange gel: In a saucepan, bring all ingredients to a boil for 1 min.
  17. Put in a tub and set in the fridge.
  18. Once set, blitz with a stick blender until it’s a smooth gel.
  19. To serve: Garnish each panna cotta with a couple of skinned orange segments, a dot of fennel purée and a dot of orange gel.
  20. Top with candied fennel pieces and finish with a scoop of sorbet.


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