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Clementine panna cotta

Andrew Nutter from Good Food Bites
A classic Italian dessert gets a delicious citrus twist in Andrew Nutter's recipe for an elegant Christmas treat

Clementine panna cotta

Method

1. Place the cream, vanilla pod and clementines in a saucepan. Bring to a slow simmer, then remove from direct heat and leave to infuse the flavours for 10 minutes.

2. Remove the vanilla pod and clementines, using a slotted spoon. Stir in the caster sugar and gelatine until melted.

3. Pour two-thirds of the panna cotta mixture into 6 shot glasses or ramekin dishes and place in the fridge to set.

4. Mix the chocolate chips in the remaining warm panna cotta mixture.

5. Once the first layer has set, spoon the chocolate mixture over the set layers and chill until serving.

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Serves: 6

Prep: 15 min, plus 10 mins infusing and setting
Cook: 5 min

Ingredients
1 litre whipping cream
1 vanilla pod
zest of 3 clementines
235g caster sugar
3 leaves of gelatine, softened in a little cold water
handful of chocolate chips