Vanilla Pannacotta with Blood Oranges

You are indeed sensing a theme here with another Blood Orange recipe. This darkly gorgeous centered orange gives the humble orange a run for it's money not only in taste but also in looks. The pale creamy vanilla bean flecked Pannacotta is one of those ludicrously easy desserts to make. Whenever I see it on a menu, I invariably give it a miss as I know how easy (and inexpensive) is it to make one, preferring to go for more intricate items.

As for serving, I wouldn't serve it with this many slices of blood orange, that would simply overwhelm it and not provide the necessary balance. I styled it this way more as a homage to a dress that I have that has patterned flowers cascading down the front. Unlike the dress, one or two slices of blood orange, and feel free to candy or soak them in syrup, would do just fine. Or you could do this as a double layered pannacotta making a blood orange jelly on top and placing 1 slice of blood orange, setting it, and the adding the vanilla pannacotta layer.

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Vanilla Pannacotta with Blood Oranges

An original recipe by Not Quite Nigella

• 150ml milk

• 300ml thickened cream

• 55g caster sugar

• 2 teaspoons powdered gelatine

• 1 teaspoon vanilla extract

• extra light oil spray

• 2-3 blood oranges rind and skin cut away and sliced.

Step 1 - Add milk, cream and sugar in a small saucepan on a low heat until gently heated through. Sprinkle over the gelatine and mix with a fork or whisk until gelatine is dissolved (but do not boil). Stir in the vanilla and cool for about 20 minutes.

Step 2 - Spray 6 1/2 cup moulds with extra light oil spray. Carefully pour mixture into moulds. Cover and refrigerate for a few hours or until set.

Step 3 - When ready to unmould, place bottoms in warm water bath for a few seconds to loosen, then using a very thin knife, run around the edge to loosen. Unmould on plate and place a slice of Blood Orange or two on top.