panna cotta with fruit and parma ham crips on plates behind
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Clementine Panna cotta

Creamy citrus scented panna cotta Served with roasted figs and honey glazed Parma ham crisps
Allow at least 2 hours for the panna cotta to set.
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 1 day 1 hour 55 minutes
Servings 4
Calories 401kcal
Author Jacqueline Bellefontaine

Ingredients

pana cotta

  • 65 g caster sugar
  • 65 ml water
  • finely grated zest of 2 clementines
  • 1 tsp vanilla paste
  • 2 leaves of gelatine
  • 300 ml full fat yogurt
  • 200 ml double cream

roasted fruits

  • 1-2 firm ripe figs
  • 1 tbsp runny honey
  • 2 clementine’s
  • 2 tbsp Grand Marnier or Cointreau

Parma ham crisps

  • 1-2 slice of Parma ham
  • 2 tsp runny honey

Instructions

To make the Clementine Panna cotta

  • Place the sugar, water and clementine zest to a small pan. Add the vanilla paste. Heat gently,  stirring until the sugar has dissolved.
  • Place the gelatine into a bowl of cold water for a few minutes to soften, then remove from the water and add to the pan. Gently swirl the pan so that the gelatine dissolves.
  • Fold the yogurt and cream together in a bowl. Stir the clementine syrup through the yogurt and cream. Divide between large wine glasses and place in the fridge to set for a few hours.

To make the honey Parma ham crisps

  • Preheat the grill to high. Lay the Parma ham out on to a large baking sheet and brush all over with the honey. Grill for 30 seconds to 1 minute until crisp and golden.
  • Remove from the baking sheet, allow to cool and cut into squares. Set aside until ready to serve.

For the roasted figs

  • Preheat the oven to 180°C( 160°Cfan)/350°F/gas mark 4. Cut the figs into quarters and place in a shallow roasting dish.
  • Peel the Clementine’s and place in the roasting tin with the figs. Drizzle over the honey and Grand Marnier. Roast for 15 minutes until tender, allow to cool.

To Serve

  • Arrange the roasted figs and Clementine’s on top of each Panna cotta, drizzle with a little of the roasting syrup, and top with honey glazed Parma Ham crisps.

Nutrition

Calories: 401kcal | Carbohydrates: 35g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 105mg | Potassium: 411mg | Sugar: 32g | Vitamin A: 810IU | Vitamin C: 18.7mg | Calcium: 166mg | Iron: 1.1mg