Blood Orange and Basil Panna Cotta with Citrus Crumble

Ingredients

For the Blood Orange and Basil Panna Cotta
• 200 milliliters blood orange juice (freshly squeezed)
• 2 teaspoon blood orange zest (finely grated)
• 8 large fresh basil leaves (torn into pieces)
• 75 grams granulated sugar (adjust based on sweetness preference)
• 6 grams gelatine leaves (pre-soaked in cold water until softened)
• 300 milliliters double cream (at room temperature)
• 100 milliliters milk (at room temperature)
For the Citrus Crumble
• 100 grams plain flour (sifted)
• 70 grams butter (cold and diced)
• 50 grams brown sugar (packed)
• 1 teaspoon mixed citrus zest (lemon, lime) (finely grated)
• a pinch sea salt

Instructions

1. 1. Prepare the Panna Cotta Mixture: In a medium saucepan, combine the blood orange juice, blood orange zest, sugar, and basil leaves. Heat over low-medium heat until the sugar dissolves entirely, stirring occasionally. Do not let it boil. Remove from heat and strain the mixture through a fine sieve to remove the basil leaves. Return the strained juice to the saucepan.

   Avoid boiling the mixture as it may affect the gelatine setting.

2. 2. Incorporate Gelatine and Dairy: Place the softened gelatine leaves in the warm blood orange mixture and stir until fully dissolved. In a separate mixing bowl, whisk together the double cream and milk until combined. Gradually fold the blood orange mixture into the cream mixture using a spatula. Ensure everything is well mixed but keep it airy.

   Make sure the gelatine is fully dissolved to avoid lumps in your panna cotta.

3. 3. Set the Panna Cotta: Pour the panna cotta mixture into serving glasses or ramekins, filling each about three-quarters full. Cover with cling film and refrigerate for at least 4 hours or until set completely.

   Ensure your glasses are properly sealed during cooling to avoid contamination.

4. 4. Prepare the Citrus Crumble: Preheat the oven to 180°C (350°F). In a mixing bowl, combine the sifted flour, diced cold butter, brown sugar, mixed citrus zest, and a pinch of sea salt. Using your fingers, rub the mixture together until it resembles coarse bread crumbs.

   Ensure the butter remains cold while mixing for optimal texture.

5. 5. Bake the Crumble: Spread the crumble mixture evenly over a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes until golden brown, stirring halfway through for even baking. Remove from the oven and allow to cool completely before using.

   Monitor closely to prevent over-browning; the crumble should be lightly golden.

6. 6. Serve the Panna Cotta: Once the panna cotta is fully set, carefully remove from the fridge. To serve, sprinkle a generous amount of the citrus crumble on top of each panna cotta. Optionally, garnish with additional blood orange zest and a small basil leaf for presentation.

   If using glass ramekins, warm the sides slightly to help release the panna cotta if needed.