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Orange and Clotted Cream Panna Cotta

Orange and Clotted Cream Panna Cotta
Recipe provided by Chef Neil Wardlaw, The Newton Hotel


½ Pint Clotted Cream
½ Pint Double Cream
7 floz Milk
3oz Caster Sugar
2 Leaves Gelatine
1 Orange Zest

  1. Place all the ingredients into a thick bottomed pan and heat to just before boiling and remove from the heat.
  2. Soak Gelatine in cold water.
  3. When Gelatine is soft remove from the water and whisk gently into the cream mix.
  4. Pour the mix into ramakins and place in the refrigerator to set.
  5. Serve with shortbread and fresh berry salad.