Orange Pannacotta Crumble Pots with Candied Kumquat
Based on Giada's Vanilla Panna Cotta as set for the Daring Bakers' Challenge.
Servings: 6
Ingredients
For The Pannacotta
- 240 ml milk
- 1 tbsp gelatine powder or 1 x 7g sachet, unflavoured
- 720 ml whipping cream
- 3 tbsp honey
- 1 tbsp caster sugar (superfine baking sugar)
- pinch salt
- 1/2 tsp orange extract
- touch orange food colouring optional - or yellow/red mixed
For The Candied Kumquats
- 12 kumquats finely sliced and seeds picked out
- 2 tbsp water
- 3 tbsp caster sugar
For The Oat Crumble
- 1 flapjack crumbled
Instructions
For The Orange Pannacotta
- Pour the milk into a small saucepan and sprinkle gelatine powder evenly and thinly over the milk. Let stand for 5 minutes to soften the gelatine.
- Place over medium heat on the hob. Heat this mixture until it is hot, but not boiling. (I whisk it a few times at this stage).
- Add the cream, orange extract, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
- Optional: Add a touch of red and yellow food colourings with a cocktail stick if you want to give it an orange tint.
- Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into glasses or ramekins. Allow to cool completely.
For The Candied Kumquats
- To make the candied kumquats, pour the water, sugar and kumquat slices into a small saucepan and heat gently until the sugar melts. Raise the temperature a little so it starts to bubble.
- Cook on a low heat for 5-8 minutes just until the sugar starts to go brown. Allow to cool although beware that the kumquat pieces will solidify and be harder to remove from the pan if the caramel hardens.
To Assemble
- When the pannacotta has cooled, sprinkle over with flapjack crumbs and some candied kumquat. Refrigerate at least 6 hours or overnight.