Vanilla Panna Cotta, Blood Orange Ice and Blood Orange Ketchup

Scott Goss

Scott Goss

6th July 2016
Scott Goss

Vanilla Panna Cotta, Blood Orange Ice and Blood Orange Ketchup

Vanilla Panna Cotta, Blood Orange Ice and Blood Orange Ketchup - Serves 4-6


  • For the Panna Cotta
  • 600ml Double Cream
  • 150ml Full Fat Milk
  • 1 and ½ sheets Bronze Gelatine
  • 1 Vanilla Pod
  • 75g Caster Sugar
  • For the Blood Orange Ice (makes extra)
  • 500ml Blood Orange juice
  • For the Blood Orange Ketchup
  • 400ml Blood Orange juice
  • 3g Agar Agar
  • 40g Vanilla Sugar
  • Alternatives to Blood Orange would be Grapefruit or Passionfruit.


1. For the Panna Cotta, soak the gelatine in cold water until soft.
2. Scald the cream and milk together with the vanilla pod and sugar. Set aside to infuse.
3. Squeeze excess water from gelatine and add to the cream mixture. Stir to dissolve
4. Divide between 4-6 moulds and leave to cool. Place in fridge overnight to set.
5. For the Ice, freeze the blood orange juice in shallow tray. Scrape with a fork to ice.
6. For the Ketchup, boil 300ml blood orange juice with the vanilla sugar. After two minutes add the Agar Agar to cook out. Chill down to set and blend with remaining 100ml juice.

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