Moroccan · Dessert
Orange Blossom Panna Cotta
A silky Italian custard given a Moroccan soul with orange-flower water and a honeyed date-and-almond topping. The set cream is delicate and barely sweet, letting the floral perfume shine, while the sticky topping brings the flavours of a Marrakech dessert table — an elegant fusion pudding.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Level
- Medium
Ingredients
- 400 ml double cream
- 150 ml milk
- 60 g sugar
- 1 tbsp orange-flower water
- 3 gelatine leaves
- 4 soft dates, chopped
- 2 tbsp honey
- 3 tbsp flaked almonds, toasted
- Pinch of cinnamon
Method
- 1
Soften gelatine
Soak the gelatine leaves in cold water until floppy.
- 2
Warm the cream
Heat the cream, milk and sugar until steaming but not boiling, then remove from the heat.
- 3
Set
Squeeze out the gelatine and stir it into the warm cream until dissolved, then add the orange-flower water.
- 4
Chill
Pour into glasses or moulds and refrigerate at least 4 hours until set.
- 5
Make topping
Warm the dates with the honey and a little water to a loose sticky sauce; cool.
- 6
Serve
Spoon the date sauce over each panna cotta and scatter with almonds and cinnamon.
Chef's tips
- Don't boil the cream once the gelatine is in, or the set can weaken.
- Add orange-flower water off the heat so its aroma survives.
- For a lighter set, use a touch less gelatine so it just trembles.
Frequently asked questions
Can I use powdered gelatine?
Yes — about 5 g powdered gelatine bloomed in a little water replaces the leaves. Whisk it into the warm cream until fully dissolved.
How do I unmould it?
Dip the mould briefly in hot water and invert onto a plate. Or simply set and serve in glasses to skip unmoulding.