Ingredients
600 ml whipping cream
50 g desiccated coconut
4 sheets of gelatine
90 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
5 g red chilli, finely chopped
2 oranges, ideally blood oranges
Orange soup
500 ml orange juice, ideally blood orange juice
30 g Dansukker Icing Sugar
5 g potato starch
To decorate
Lime zest
Instructions
Soak the sheets of gelatine in plenty of water. Put the cream, coconut, chilli and sugar in a saucepan and boil for 30 seconds. Add the gelatine and vanilla sugar. Divide the mixture between six individual moulds. Refrigerate. Peel the oranges, remove the skin from the segments and refrigerate them until needed. Bring the orange juice and icing sugar to the boil. Mix the potato starch with a little orange juice and stir into the soup until it thickens. Refrigerate until serving. To assemble the dessert, turn the panna cottas out onto the centre of a serving plate. Arrange the orange segments around the panna cottas and pour the orange couli over them. Garnish with a little lime zest.
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