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Orange & cardamom creams
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Orange cream dessert topped with crispy praline and caramelized oranges for a stunning finish.
Ingredients:
  • 250ml orange juice
  • 150g caster sugar
  • 2 1/2 gelatine leaves* (10g leaves)
  • 1 tsp cardamom seeds (from 3 tsp cardamom pods)
  • 600ml thin cream
  • 1 vanilla bean, split, seeds scraped
  • 1 orange, peeled, segmented
  • 40.00 gm caster sugar
  • 125.00 ml shelled pistachios
  • 220g caster sugar
Instructions:
  • In a pan, combine the juice and sugar and bring to a boil. Simmer over high heat until the liquid reduces by half. Set aside.
  • Soak gelatine leaves in a bowl of cold water and set aside.
  • In a saucepan over medium heat, toast cardamon seeds for 1 minute to enhance their fragrance. Pour in cream, vanilla pod and seeds, and bring to a boil. Mix in orange syrup, stir well, and take the pan off the heat.
  • Remove excess water from the gelatine and incorporate it into the orange mixture. Mix until the gelatine fully dissolves. After that, strain the mixture and evenly distribute it among eight 120ml moulds (note that the mixture won't fill the moulds entirely).
  • Chill in the refrigerator until firm, about 5-6 hours.
  • Preheat the grill to high. Arrange orange segments on a baking paper-lined tray, sprinkle sugar on both sides, and grill for about 5 minutes until the sugar caramelizes. Allow to cool before enjoying.
  • Prepare praline by lining an 18cm x 27cm slice pan with baking paper and spreading nuts evenly. In a pan over medium-high heat, combine sugar and 1 cup (250ml) of water, stirring until sugar dissolves. Bring to a rapid simmer and cook until it turns into a golden toffee (20-30 minutes). Carefully pour the hot syrup into the pan, then let it cool completely. Transfer the praline to a board and roughly chop.
  • To serve, gently loosen the panna cotta from the edges of the moulds using a knife and unmold onto plates. Accompany with orange slices and praline for a delightful presentation.

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