Ingredients (serves 6)
For the Panna Cotta
- 500 ml double cream (min. 35% fat)
- 60 g caster sugar
- 1 tsp vanilla extract
- 5 g leaf gelatine (approx. 3 sheets)
For the Bitter Orange Layer
- 220 g bitter orange marmalade
- 80 ml water or fresh orange juice
- 3g leaf gelatine (or 2.5–3g agar-agar)
- 1 tbsp Grand Marnier ‘Cordon Rouge’
For the brûléed Cream
- 200 ml double cream, chilled
- 15–20g icing sugar
- Caster sugar, for caramelising
For the Caramel Crisp (Sugar Cage)
- 150 g caster sugar
- 50 g liquid glucose or mild honey
- 50 ml water
Garnish
- Summer berries, edible flowers, and microgreens
Method
Place individual silicone moulds (approx. 7–8cm) on a baking tray. Soak the gelatine in cold water for 5–10 minutes. In a saucepan, heat the cream with the sugar and vanilla. Just before it reaches boiling point, remove from the heat. Squeeze the excess water from the gelatine, add it to the hot cream, and stir until fully dissolved. Pour into the moulds to fill them about a quarter of the way up. Chill for 15–30 minutes until set.
To prepare the orange layer, warm the marmalade with the water or juice in a small pan. Remove from the heat and stir in the pre-soaked gelatine until melted. Finally, stir in the Grand Marnier.
Pour a thin layer of the orange mixture over the set panna cotta, then repeat the process, alternating layers, allowing each to set in the fridge before adding the next. Once finished, refrigerate for at least 4 hours. Unmould carefully just before serving.
To make the brûléed cream, whisk the chilled cream with the icing sugar until soft peaks form. To serve, create a teardrop of cream on the plate. Dust the thickest part with a very fine layer of sugar and caramelise with a kitchen blowtorch immediately before serving.
For the caramel crisp, bring the water, sugar, and glucose (or honey) to a boil without stirring. Allow it to bubble until it reaches a pale golden caramel. Drizzle the caramel over a rolling pin or an inverted bowl to create a delicate ‘cage’ or spun-sugar effect. Once cooled and hardened, carefully snap into shards.
To serve, place the panna cotta on the plate, top with a thin slice of orange, and finish with red berries, flowers, microgreens and the caramel shards, alongside the brûléed cream.
