Orange and Panacotta with Orange and Cointreau Glazed Figs

The most decadent of treats.


  • for the orange panacotta:
  • 600 g cream
  • 300 g whipped cream
  • 50 g sugar
  • 4 leaves gelatine
  • zest of 1 orange
  • for the orange and cointreau syrup:
  • 200 ml orange juice
  • 1-2 measures of cointreau
  • 100 g sugar
  • 4 figs


  1. For the Panacotta:
  2. Heat the cream, orange zest and sugar.
  3. Soak in the gelatine in cold water.
  4. When cream comes to the boil, remove from the heat.
  5. Remove the gelatine from water first and squeeze off excess water.
  6. Add gelatine to heated cream.
  7. Leave to cool, but not to set.
  8. When cool, pour into moulds and leave to set in the fridge.
  9. For the Orange and Cointreau Syrup:
  10. Place all ingredients on heat & leave until it reaches syrup consistency.
  11. Add figs and coat until glazed.
  12. To Serve:
  13. Heat the moulds under a hot tap for a few seconds and turn onto a plate.
  14. Then place glazed figs around panacotta and some of the orange syrup also.


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