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recipe image Jasmine Pannacotta with Blood Orange

Jasmine Pannacotta with Blood Orange

  • Preparation time
    45 minutes
  • 1 hour
  • Servings
    4 portions
  • medium


  • Flora Professional Plantcream 31 percent 300 grams
  • sugar 60 grams
  • jasmine tea bags 2
  • blood orange juice 50 ml
  • agar-agar 1 gram
Blood Orange Jelly
  • blood orange juice 120 grams
  • sugar 30 grams
  • agar-agar 0.5 grams
Blood Orange Salad
  • blood oranges 2
Blood Orange Granita
  • blood orange juice 100 grams
  • sugar 30 grams
  • lemon juice 1 squeeze


  1. Combine cream, sugar and agar agar and bring to a boil, take off the heat and add teabags and leave to infuse to the desired strength, 2-3 minutes.
  2. Take out tea bags and add blood orange juice.
  3. Strain mix through a fine sieve and pour into your serving glasses.
Blood Orange Jelly
  1. Combine the sugar, agar and 1/3 of the blood orange juice and bring to the boil in a small saucepan, whisking to make sure the agar disperses even, when it has boiled, take off the heat and whisk in the remaining blood orange juice.
  2. Strain through a fine sieve and make sure it cools at room temperature then pour and divide onto the top of each Pannacotta and leave to set.
Blood Orange Salad
  1. Peel around the blood oranges with a knife and cut into large chunks trimming away any large pieces of pith.
Blood Orange Granita
  1. Dissolve sugar into juice, freeze and crush into granita with a fork .
To Finish
  1. Arrange the blood orange salad on top of the jelly, add some granita and flowers to garnish .
Violife Professional