Orange + cardamom panna cotta with shortbread + raspberry sauce

Diana's dessert as part of the two course challenge


  • for panna:
  • 125 ml milk
  • 125 ml cream
  • 2tbsp caster sugar
  • 1 orange (rind)
  • 6 cardamom pods
  • 1 ½ gelatine leaf (domestic)
  • gold?
  • for the raspberry sauce:
  • 100 g raspberries
  • 1 tsp caster sugar
  • juice from half an orange
  • glazed pecans:
  • 100 g caster sugar
  • 6 half pecans
  • vanilla bean:
  • 1.20 vanilla bean cut in half with seeds scraped out
  • shortbread:
  • 240 g plain flour
  • 75 g caster sugar
  • 150 g unsalted butter
  • seeds of ½ a vanilla pod


  1. Panna cotta:
  2. Heat 125ml milk + 125ml cream, add sugar , zest of an orage, 6 cardamom pods on a low heat and let the flavours infuse
  3. In cold water soak the gelatine leaves
  4. Add gelatine to simmering cream mixture and stir
  5. Pour into moulds + set in fridge for 3 hours
  6. Shortbread:
  7. Put 150g unsalted butter at room temperature and place into food processor
  8. Add 75g caster sugar, 240g plain flour and ½ vanilla pot with seeds scraped out
  9. Blitz until it resembles fine breadcrumbs
  10. Pour the mixture out onto cling film and shape a dough with your hands
  11. Roll it out to 5 mm thickmness + cut into shaoes or just into long strips (1.5cm x 10cm)
  12. Bake at 170?c for 15 mins
  13. Dust with caster sugar while it’s still hot
  14. Raspberry coulis:
  15. Put 100g raspberries into a medium saucepan with 2tsp of caster sugar and the juice of half an orange on low heat for 5 mins
  16. Place mixture into a blender and whisk it for 30 seconds
  17. Pass it through a fine sieve and set aside in the fridge
  18. Glazed pecans:
  19. Place a heavy bottom saucepan on high heat and sprinkle 100g caster sugar in
  20. Let it come to a caramel stage and drop 6 pecans to coat with the caramel
  21. Set them onto a silicon mat, until serving
  22. Vanilla pod:
  23. Use half a vanilla pod (previously scraped out) and cut into fine strips
  24. Bake it in between two baking trays for 1 hr at 150?c

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