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I was given some kumquats from my parents who grow them so I had been on the look out for some new recipes to try. This one caught my which ended up being a triple feature because I got to make marmalade (Click HERE for the recipe) and candied kumquats (Click HERE for the recipe).
It also happened that I ran out of whipping cream which made me made that I didn’t check before I left for the store. I had found an easy substitute recipe online and I have to say I was impressed with how it turned out. I found that I had to melt the butter first to make sure it blended in with the milk.


1/3 cup butter
3/4 cup milk
Mix with an electric mixer until desired consistency.

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It did have a little yellow tint to it from the butter, but I didn’t mind. If I was making this for a dinner party I probably would have ran up to the store, but the substitute whipping cream worked for me.
I had also gotten a new brand of chocolate to try. Hubby is on a chocolate tasting kick lately (I’m not complaining) so we have been trying out all the different % and brands. We both love this one:

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Dark Chocolate & Orange Panna Cotta

Dark Chocolate Orange Cream
300ml low fat cream
125gm dark chocolate, chopped
Zest of 1 orange

Orange Marmalade Panna Cotta
300ml low fat cream
125 ml whole milk
2 tsp gelatin
2 tbsp bitter orange marmalade
1/2 cup sugar {use slightly less first, then adjust if required since the marmalade will also add to the sweetness}

Dark Chocolate Orange Cream

Place the chocolate in a large bowl.
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Bring the milk to a simmering boil in a small pan and pour over the chocolate.
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Add the zest of 1 orange and stir until the chocolate has melted and is satiny smooth.
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Place 6 wine glasses at a slant in a loaf pan, and pour the chocolate mixture into them.
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Leave these to set in the fridge for 2-3 hours till they hold shape.

Orange Marmalade Panna Cotta

Sprinkle the gelatin over 25ml or about 1/4 cup of milk and place the bowl over hot water for gelatin to melt.
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Bring the cream, sugar & remaining milk to a simmering boil over low heat, simmer for 5 minutes.
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Take cream mixture off heat, whisk in the gelatin and bitter orange marmalade. Whisk well so that the gelatin is mixed uniformly. Adjust sugar if required.
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Cool to room temperature and then pour over the set dark chocolate orange mousse.
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Chill until set for at least 4 hours, or overnight.

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