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


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

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