For the panna cotta:
Pour 850ml of the cream into a saucepan and when just coming to the boil scrape the insides of the vanilla pods into the cream and add the orange rind and the pods. Reduce the heat and simmer until reduced by a third. Take out the rinds and pods.
Meanwhile soak the gelatine leaves in the milk until soft. Pour the gelatine and milk into the hot cream and stir. The heat of the cream will melt the gelatine. Let it cool.
Whip the remaining cream with the icing sugar, and then fold in the gelatine and cream mixture.
Line six moulds with cling film – this makes it easier to remove the panna cotta once set. Alternatively you can use individual glasses (lining not required).
Spoon the mixture into the moulds or glasses. Place in the fridge and leave to set for a minimum of 1 hour - 2 or 3 is better.
For the coulis:
Put all the ingredients into a small pan and cook until the sugar has dissolved and the blueberries are soft (about 20 minutes).
Blend with a handheld blender then pass through a sieve to remove the blueberry skins and seeds.
Turn out of the moulds onto plates and serve with the blueberry and lime coulis, garnished with orange zest and fresh blueberries.
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