Crème fraîche panna cotta with orange and mint sorbet
Item 1 of 1
- medium
- 6
- 1 hour 40 minutes
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This stunning dessert from Marcello Tully is one of the chef's favourite desserts. Pairing the creamy Italian dessert with blackcurrant coulis and orange and mint sorbet, makes a perfectly balanced finale to any dinner party.
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Ingredients
Metric
Imperial
Panna cotta
- 250g of crème fraîche
- 1 1/2 gelatine leaves
- 30g of milk
- 1 vanilla pod
- 250g of double cream
- 100g of caster sugar
Orange and mint sorbet
- 250ml of orange juice
- 180ml of water
- 85g of caster sugar
- 60g of glucose syrup
- 4 sprigs of fresh mint
Blackcurrant coulis
- 200g of blackcurrants, fresh or frozen
- 150g of caster sugar
- 1 tbsp of water
Sugar swirls
- 100g of caster sugar
Blackcurrant powder
- 1 handful of blackcurrants
SAVE RECIPE
Equipment
- Food processor or blender
- Dariole moulds
- Fine sieve
Method
1
Begin by preparing the panna cotta. Soak the gelatine leaves in the milk for 5 minutes. Split the vanilla pod in half, scrape out the seeds and add the seeds and pod to a pan with the remaining ingredients (except the milk and gelatine)
- 1 1/2 gelatine leaves
- 30g of milk
- 1 vanilla pod
- 250g of double cream
- 100g of caster sugar
- 250g of crème fraîche
2
Heat the cream and crème fraîche mix until it almost comes to the boil, then reduce the heat and add the gelatine and milk. Stir over a moderate heat - the gelatine will eventually dissolve. Pour the mix into dariole moulds and store in the fridge overnight to set
3
For the sorbet, place the water, caster sugar and glucose syrup in a pan. Bring to the boil to make a syrup, then remove from the heat and add the mint. Infuse for 1 hour, then remove the sprigs
- 180ml of water
- 85g of caster sugar
- 60g of glucose syrup
- 4 sprigs of fresh mint
4
Add the orange juice and stir well. Allow to cool, churn in an ice cream maker and store in the freezer until required
- 250ml of orange juice
5
Preheat the oven to 60˚C
6
To prepare the blackcurrant powder, spread the blackcurrants out on a lined baking tray and dry out in the oven for 10-12 hours. Once completely dry, remove from the oven and blitz in a food processor until a fine powder forms
- 1 handful of blackcurrants
7
Pass the powder through a fine sieve to remove any large particles and set aside until ready to plate
8
For the coulis, place the fruit and sugar in a heavy-based pan over a low heat and allow the sugar to melt. Simmer for 1-2 minutes, then blitz the mix in a food processor and pass through a very fine sieve to remove the seeds. Set aside until required
- 200g of blackcurrants, fresh or frozen
- 150g of caster sugar
- 1 tbsp of water
9
For the sugar swirls, melt the sugar in a heavy-based pan over a medium heat until a light caramel colour, then leave to cool for 1 minute. Place a sheet of greaseproof paper or a silicone sheet on a work surface
- 100g of caster sugar
10
Take the handle of a wooden spoon, dip it into the melted sugar and lift over the paper, allowing it to fall and creating shapes by moving the spoon. Allow to cool completely before removing from the paper
11
To serve, sweep a handful of blackcurrant powder across each plate. Carefully place the panna cottas on top of the powder, adding a quenelle of the sorbet. Finish with a few drops of the blackcurrant coulis and decorate with shards of sugar swirls
First published in 2021
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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