Vanilla Honey and Creme Fraiche Panna Cotta with Caramelised Fruit
- 2 leaves gelatine
- 2 vanilla pods
- 120 g blossom honey
- 50 ml orange juice
- 200 ml creme anglaise
- 350 g creme fraiche
Soak gelatine in cold water.
Lightly spray 8 pana cotta cups with oil.
Split the vanilla pods and scrape the seeds into the honey and boil for approx. 3 minutes until golden. Add orange juice carefully and cool slightly.
Mix the creme anglaise and creme fraiche together.
Dissolve the gelatine in the honey and mix with the creme anglaise and creme fraiche. Pour into the moulds and set in the refrigerator for 4 to 5 hours.
Serve with caramelized fruit. Simply cut desired fruit into wedges or slices and dust with castor sugar and caramelise with a blowtorch or under the grill.
Arrange fruit around the pana cotta and serve.
Suggested Wines to Go With Todays Recipe
Muscat de Beaumes de Venise
(Paul Jaboulet Aine)