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Orange Panna Cotta With Muscatels

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Orange Panna Cotta With Muscatels

The sweet and sour personality of these muscatels provides an enjoyable balance to the velvety texture of a panna cotta.


  • 1 vanilla pod or 1 tsp vanilla essence
  • 1 cup (250grams) marscarpone
  • 300 ml bottle cream
  • grated rind one orange
  • ¼ cup caster sugar
  • 2 tsp gelatin
  • ¼ cup orange juice
  • ½ cup picked muscatel grapes
  • ½ cup sugar
  • ¾ cup orange juice
  • grated rind one orange
  • 2-3 tblsp moscatel vinegar


  1. Split the vanilla pod lengthwise, and scoop out the seeds and place into a saucepan with the mascarpone, half the cream, sugar and orange rind and warm through. If using the vanilla essence add to the cream mixture.
  2. Sprinkle the gelatin over the orange juice and stand for 2-3 minutes to swell. Dissolve by standing over a bowl of hot water or placing in the microwave on full power for 15-20 seconds. Stir to ensure the gelatin is smooth and completely dissolved.
  3. Pour the dissolved gelatin into the hot cream and stir well to mix. Cover and set aside in the refrigerator until the cream has almost set.
  4. Whip the remaining cream to soft peaks and fold into the almost set cream mixture. Spoon into 6 x ¾ cup moulds and refrigerate for 4 hours or overnight.
  5. To unmould, run a hot cloth around the outside of the moulds and turn onto a plate. Hold the plate and mould together and give a good shake to release the moulds. Spoon a little of the Sweet and Sour Muscatels on the side and serve.

Sweet and Sour Muscatels

  1. Place all ingredients into a saucepan and simmer gently for 5 minutes. Remove from the heat and allow to cool. Tthe muscatel raisins will become lovely and plump.

Cooks Tips

Moscatel Vinegar Large, juicy, chewy, crammed with pips, muscatel grapes, grown in temperate climes of Catalonia, Spain, have the characteristic trait of a slight musky flavour. They can be eaten fresh, dried and served with cheese or in this the grape juice is acetified and aged to make a luscious bittersweet vinegar. The ageing process takes place much like ageing Sherry. The vinegar is loaded into chestnut wood barrels using the “criadera and solera” system for two years. This is where a small amount of young vinegar is taken from one barrel and mixed with the next barrel down, which has slightly older vinegar. This process is completed through a number of barrels before the vinegar reaches the desired mellowness, golden colour and pleasant sharpness. Moscatel vinegar is characterised by being a gentle and subtle condiment. It is ideal for: • Drizzling over panfried fish or prawns that have been panfried in a gutsy olive oil. • Mixed with a lemon, mandarin or orange scented olive oil to make a simple dressing for spring and summer greens such as asparagus or sugar snap peas • Used to cut the richness of dairy food dishes such as desserts or cheese • Drizzled over summer berries to add a jippy taste such as strawberries or peaches, especially when served with a rich cream like mascarpone • When unmoulding desserts set with gelatin, do not apply too much heat to the moulds as they will melt easily.

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