Orange Blossom & Cinnamon Pannacotta

A quick, light and easy dessert that can either be served at parties in little shot glasses or for dinner parties by using non-stick silicone moulds.  When ready to serve, sprinkle with ground pistachios and serve with sliced oranges, toasted pinenuts and sprigs of mint for a Moroccan-style version. Needless to say, serve with orange blossom macarons (see page 77).

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Chilling Time: 2 hours

3 gelatine leaves (2g each)
400 ml organic single cream
100 ml orange flower water
4 tbsps caster sugar
1 cinnamon stick

1. Soak the gelatine in cold water for 5-6 minutes.
2. Heat together the cream and orange flower water in a pan with the cinnamon stick and the sugar.
3. Remove the cinnamon stick.  Squeeze in the gelatine and stir to dissolve into the warm cream.
4. Pour into shot glasses or into silicone moulds (here I’m using briochette moulds).
5. Leave to cool in the fridge for at least 2 hours.
6. When ready to serve, run the underside of the moulds briefly in warm water then carefully place them directly on the serving plates.