Orange Panna Cotta and Chocolate Christmas Cannelé

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
+10 +10
Orange Panna Cotta and Chocolate Christmas Cannelé
Bring the joy of Christmas to your dessert plate with a festiv-inspired cannelé. This vibrant orange panna cotta served with melted dark chocolate and topped with orange maramlade is best enjoyed after Christmas dinner with a strong espresso.
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

FOR THE PANNA COTTA
  • 600g whipping cream
  • 60g sugar
  • 6 gelatine leaves
  • Zest of 2 oranges
  • 200g dark chocolate (at least 70%)
FOR THE TOPPING
  • 100g orange marmalade

  • Method

  • 1
    For the panna cotta: Rehydrate the gelatine leaves in cold water.
  • 2
    Bring the cream to a simmer in a medium saucepan with the sugar and the orange zest.
  • 3
    Add the previously soaked and drained gelatine and add to the cream mixture (1 sheet of gelatine per 100g cream). Grease the cups of the Le Creuset Cannelé Tray. Add the mixture (at room temperature) into the cups with 8g of orange of marmalade and freeze overnight.
  • 4
    Melt the dark chocolate in a double boiler.
  • 5
    Turn the frozen panna cotta cannelés out of the tray, gently using the tip of a butter knife.
  • 6
    Top with the melted chocolate and refrigerate for 1 hour for the chocolate to firm up before serving.