Fennel and orange panna cotta   Print Ingredients 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, … Continue reading Fennel and orange panna cotta