Cardamom Panacotta with Citrus and Mint Compote

Ingredients

Makes 6 100ml Servings

Panacotta
600ml Double Cream
100 ml Milk
150gr Caster Sugar
3 Leaves Soaked Gelatine
4 Cardamoms Crushed 6 Metal moulds or 6 100ml cups

Citrus Compote
150grs Caster Sugar
100ml Water
2 Blood Oranges
2 Regular Oranges
Mint for garnish

Boil sugar and water together, reduce slightly allow to cool add orange segments. Boil milk, cream, sugar, cardamom. Reduce this liquid by 2/3rds.

Add soaked Gelatine. Fine sieve the liquid into six 100ml metal moulds or cups. Allow this to set in the fridge for four hours.
When ready to turn out dip the mould in hot water for 2 seconds. Turn upside down and all being well it should slide out.
Spoon around your citrus compote. Finely shred some mint leaves and sprinkle around.

Enjoy Paul Webbe Wild Mushroom