Vanilla panna cotta with roast pineapple and citrus salad is as delicious as it is beautiful. Panna cotta is known for its lovely lightness, and it’s especially yummy with citrus flavours. A wonderful dessert.
Vanilla panna cotta with roast pineapple and citrus salad
- 900ml fresh cream
- 3 vanilla pods, split lengthways and seeds scraped out
- 210g sugar
- 3 gelatine leaves
Pineapple and citrus salad
- 1 pineapple, peeled and cut into chunks
- 200g sugar
- 250ml (1 cup) water
- 3 oranges, peeled and segmented
For the panna cotta, heat the cream in a large saucepan over medium heat together with the vanilla pods and sugar. Do not allow to boil. Remove from heat.
Soak the gelatine leaves in cold water. When soft, squeeze out the water and add to the hot cream mixture. Stir to dissolve the gelatine. Strain through a fine sieve and pour into ramekins. Leave to set in the fridge overnight.
For the pineapple and citrus salad, place the pineapple chunks in an ovenproof dish. Combine the sugar and water, and heat in a saucepan over medium heat until caramelised. Pour the caramel over the pineapple and roast for about 10 minutes at 180°C. Remove and refrigerate overnight.
To plate, turn the panna cotta out into serving bowls and arrange the orange segments and caramelised pineapple with sauce around the panna cotta.