Graham Campbell's delightful kumquat dessert recipe is comprised of three main elements - a beautifully citrussy orange blossom panna cotta, a zesty kumquat panettone and sweet and soft confit kumquats. A splendidly bright summer dessert.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin by making the panna cotta. Place the cream, milk, sugar and orange blossom essence in a pan and bring to the boil
350ml of double cream
125ml of milk
50g of sugar
15g of orange blossom essence
Soak the gelatine in cold water until soft, ring out all excess water and add to the hot cream mixture. Whisk to dissolve and pass through a fine sieve, pour into moulds and leave in the fridge to set. This will take 4-6 hours
3 gelatine leaves
To make the panettone, combine the yeast, water and caster sugar in a medium-sized bowl. Cover and leave to stand for 10 minutes
15g of fresh yeast
200ml of water, warm
80g of caster sugar
Add the eggs, yoghurt, vanilla seeds and salt and mix well. Stir in flour, turn out onto a lightly floured surface and knead for 5-10 minutes, adding a little more flour as necessary, until the dough is soft and pliable
2 egg yolks
100g of natural yoghurt
1 vanilla pod, seeds only
1 pinch of salt
450g of plain flour
Place the dough in a large, lightly greased bowl, cover and leave to prove in a warm place until doubled in size, for about 1 hour
butter for greasing
Knock back the dough by kneading for a further 5-10 minutes. Add the kumquats in small amounts, folding into the dough as you go during the kneading process
200g of kumquats, chopped and deseeded
Preheat the oven to 185°C/gas mark 4
Lightly grease individual panettone or muffin moulds and dust with a thin layer of flour. Form the dough into 80g balls, place in prepared moulds and leave in a warm place to prove until the dough is poking out of the moulds
butter for greasing
Bake in the oven for 45 minutes, or until the panettone is golden-brown and a skewer inserted in the centre comes out clean
Remove the panettone from the moulds and leave on a wire rack to cool. Warm before serving if desired
Place the sugar, water and glucose in a pan and bring to the boil. Pour the mix over the kumquats and leave to cool to room temperature
100g of sugar
100ml of water
25g of glucose
100g of kumquats, halved
To serve, place 1 panettone onto each plate and use some warm water to heat the outside of the panna cotta moulds. Turn a panna cotta onto each plate and serve with the confit kumquats
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.