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Earl Grey and orange cream pudding

Oliver Rowe from Market Kitchen
A delicately flavoured panna cotta is teamed with orange syrup in Ollie Rowe’s divine dessert

Earl Grey and orange cream pudding

Method

1. For the Earl Grey cream: soak the gelatine leaf in a little cold water to soften.

2. Combine the milk, half the sugar and 350ml of the cream in a saucepan with the teabags. Gently bring to a simmer, then remove from the heat and discard the teabags.

3. Put the softened gelatine leaf into the warm cream mixture and stir until dissolved. Set aside to cool completely.

4. Whisk the remaining cream into soft peaks and fold into the cooled mixture.

5. Pour into ramekins and put in the fridge to set.

6. For the orange syrup: in a small bowl, mix the sugar and pectin.

7. Put the orange juice into a small saucepan and bring to the boil.

8. Stirring vigorously, pour in the sugar and pectin in a steady stream. Bring to the boil again and immediately remove from the heat. Set aside to cool.

9. When the Earl Grey creams are set, pour the cooled syrup over the top and return them to the fridge again until set.