• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Blood Orange Pannacotta

Recipe sourced from Red Belly Citrus in the Riverina.


Ingredients for Syrup
500mls blood orange juice
500 grams of granulated sugar
2 strips blood orange zest

Ingredients for Pannacotta
1 tsp of vanilla paste or 1 vanilla bean halved lengthwise
2 cups pouring cream
1/3 cup caster sugar
2 teaspoons gelatine


Method
Using a sharp knife, gently shave two strips of blood orange zest and combine with 500mls of deep red blood orange juice and 500 grams of sugar and heat until dissolved. Once dissolved, simmer for a further 10 minutes or until syrup starts to thicken. Take syrup off heat and immediately pass through a fine mesh strainer to remove seed, pith and zest. Allow to cool then refrigerate for 2 hours before serving.

Zest 4 long strips from 1 of the blood oranges. Combine cream, sugar, orange zest, vanilla paste or bean in a small saucepan over low heat for 5 minutes or until sugar dissolves. Increase heat to medium and simmer for 5 minutes. Remove zest and any vanilla bean if you used one. Combine gelatine and 2 tablespoons water in a microwave-safe bowl. Microwavefor 40 to 50 seconds. Remove and stir until gelatine dissolves and liquid is clear. Stir gelatine mixture into cream. Lightly spray ramekins with canola oil or similar.  Fill with mixture and cover and refrigerate for 3 hours or until set. Turn panna cottas onto plates. Drizzle with syrup and a glass of Pfeiffer Late Harvest Muscadelle.

Red Belly Citrus Blood Orange Pannacotta

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