I usually make a double – and it stretches to 8 remkins like this one (close to 180 ml) – each more than adequate for a single serving. Orange Caramel is full of spicy bite, you may censor it for children and those of delicate palette.
So the prescription below will be just enough for 4
For panna cotta:
- 300 ml milk
- 375 ml whipping cream
- 60g sugar
- 1 stalk lemongrass, white part only, chopped
- 8-9 g powdered gelatin
for the orange and chilli caramel
- 1 teaspoon corn syrup
- 200g sugar
- 250 ml water
- 1 orange, quartered
- 1 fresh long red or green chilli, seeded and halved
Make Panna Cotta
- combine 200 ml milk, whipping cream, sugar and lemon grass
- bring to boil over medium heat
- reduce heat and simmer for 5 minutes
- remove from heat and let stand for 1 hour
- strain
- pour remaining milk into a small pot
- sprinkle with gelatin
- dissolve slowly over low heat, stirring occasionally
- stir gelatin into cream mixture and cool
- stir occasionally until cold
- oil 4 half cup ramekins or other small dishes and strain the mixture into them
- chill four hours or until set – overnight is ok in a cool place
- place ramekins in hot water for a minute or less, if they are thin metal or glass
- turn panna cotta into individual serving dishes or serve in moulds
- garnish with caramel
Make Orange Caramel
- combine corn syrup, sugar, water and orange quarters in a saucepan and stir over low heat until sugar dissolves
- raise heat to medium and continue to cook, swirling the pan occasionally, for 30 minutes or until the syrup becomes a pale, golden color
- remove from heat
- pour caramel into a heatproof bowl and remove oranges
- set aside to cool
- place chili in small saucepan with 1 cup water and boil over high heat for 2 minutes
- drain and finely chop chili
- add chill to caramel and stir.
- once cool, if caramel is too firm, add a little warm water until well combined and caramel is thick, pouring consistency