The Best Panna Cotta Ever
Enjoy this Rujani Tea Earl Grey panna cotta with mandarin 3 ways, fresh, candied and in a homemade marmalade with some orange-chocolate streusel.
Made up of five components that are easy to make:
- Rujani Earl Grey Panna Cotta
- Orange Marmalade
- Chocolate-orange streusel
- Candied orange zest
- Fresh orange segments
This desert is a crowd favourite and is sure to please anyone who gives it a go!
Milk - 120 ml
Cream - 30 ml
Earl Grey Tea - 5 grams
Agar-agar - 2 grams
Sugar - 12 grams
Milk chocolate - 32 grams
Whole oranges - 165 grams
Sugar - 85 grams
Pectin - 2 grams
Lemon juice - 8 ml
Flour - 20 grams
Cocoa powder - 10 grams
Butter - 30 grams
Sugar - 30 grams
Almond powder - 30 grams
Fleur de sel - 1 pinch (optional)
Orange zest - 5
Orange peel from one orange
Sugar - 50 grams
Water - 25 ml
for the Earl Grey Panna Cotta
for the Orange Marmalade
for the Chocolate-orange streusel
for the Candied Zest
Make the Earl Grey Panna Cotta first
Heat the milk, cream and Earl Grey tea in a saucepan and bring to a boil.
Infuse and then strain.
Bring the strained mixture to a boil, the sugar and agar-agar and mix thoroughly.
Pour the tea mixture into the chocolate and whisk to combine.
Pour into a wine glass and place in the fridge for 4-6 hours.
Prepare the Orange Marmalade next
Boil the whole orange in a pot of water till soft.
Once done, chop into small pieces and cook with the sugar and pectin.
Add lemon juice and leave to cool. Once cooled, blend in a food processor.
Next, make the Chocolate-orange streusel
Pre-heat the over to 160ºC
In a mixing bowl, combine all the ingredients, bring to a breadcrumb-like texture by working the mixture with your hands.
Rub the butter into the dry ingredients to achieve desired texture.
Spread on a baking sheet and bake in the preheated oven at 160ºC for 15-18 mins.
Then make the Candied Orange Zest
Peel the orange, remove the pith and chop to desired size.
To remove any bitterness, boil the peel in water thrice, while discarding the water post each boil.
In a saucepan, boil water and add the sugar to make the syrup and simmer .
Allow it to cool down.
Finally, assemble the dessert!
Take the set panna cotta and pipe the prepared orange marmalade on top using a piping bag.
Place some of the chocolate-orange streusel on the marmalade.
A few strands of the candied orange zest go in next.
Extract fresh segments from an orange and use as a final garnish.
Dig in and enjoy!