Preparation time45 minutes
Ready in
Servings4 portions
Ingredients
Pannacotta
- Flora Professional Plantcream 31 percent 300 grams
- sugar 60 grams
- jasmine tea bags 2
- blood orange juice 50 ml
- agar-agar 1 gram
Blood Orange Jelly
- blood orange juice 120 grams
- sugar 30 grams
- agar-agar 0.5 grams
Blood Orange Salad
- blood oranges 2
Blood Orange Granita
- blood orange juice 100 grams
- sugar 30 grams
- lemon juice 1 squeeze
Instructions
Pannacotta
- Combine cream, sugar and agar agar and bring to a boil, take off the heat and add teabags and leave to infuse to the desired strength, 2-3 minutes.
- Take out tea bags and add blood orange juice.
- Strain mix through a fine sieve and pour into your serving glasses.
Blood Orange Jelly
- Combine the sugar, agar and 1/3 of the blood orange juice and bring to the boil in a small saucepan, whisking to make sure the agar disperses even, when it has boiled, take off the heat and whisk in the remaining blood orange juice.
- Strain through a fine sieve and make sure it cools at room temperature then pour and divide onto the top of each Pannacotta and leave to set.
Blood Orange Salad
- Peel around the blood oranges with a knife and cut into large chunks trimming away any large pieces of pith.
Blood Orange Granita
- Dissolve sugar into juice, freeze and crush into granita with a fork .
To Finish
- Arrange the blood orange salad on top of the jelly, add some granita and flowers to garnish .