Chocolate and orange panna cotta

Chocolate and orange panna cotta

This velvety chocolate dessert is beautifully complimented by some fresh orange slices. It is simple to make and is ideal for dinner parties as it sits happily in the fridge for two days.

You will need 10 individual 150ml/¼ pint pudding basins. If you don’t have little pudding basins, use ramekins, dariole moulds or just set the mixture in pretty little glasses. It will also set in a loaf tin and would slice easily too.


  • sunflower or vegetable oil, for greasing
  • 1 litre/1¾pints pouring double cream
  • 200g/8oz plain chocolate, finely chopped (50% cocoa solids is fine)
  • 7 oranges
  • 100g/3½oz caster sugar
  • 4 leaves platinum grade gelatine or 9 leaves regular gelatin, soaked in water for 10 minutes.