Kumquat panettone with orange blossom panna cotta and confit kumquats
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.
Ingredients
Orange blossom panna cotta
- 15g of orange blossom essence
- 350ml of double cream
- 125ml of milk
- 50g of sugar
- 3 gelatine leaves
Kumquat panettone
- 200g of kumquats, chopped and deseeded
- 15g of fresh yeast
- 200ml of water, warm
- 80g of caster sugar
- 1 egg
- 2 egg yolks
- 100g of natural yoghurt
- 1 vanilla pod, seeds only
- 1 pinch of salt
- 450g of plain flour, plus extra for dusting
- butter for greasing
Confit kumquats
- 100g of kumquats, halved
- 100g of sugar
- 100ml of water
- 25g of glucose
Equipment
- Dariole moulds
Method
1
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
2
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
3
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
4
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
- 1 egg
- 2 egg yolks
- 100g of natural yoghurt
- 1 vanilla pod, seeds only
- 1 pinch of salt
- 450g of plain flour
5
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
6
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
7
Preheat the oven to 185°C/gas mark 4
8
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
9
Bake in the oven for 45 minutes, or until the panettone is golden-brown and a skewer inserted in the centre comes out clean
10
Remove the panettone from the moulds and leave on a wire rack to cool. Warm before serving if desired
11
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
12
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
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Kumquat panettone with orange blossom panna cotta and confit kumquats
