Name: Sticky burnt orange self-saucing pudding
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: butter 50g,caster sugar 200g,oranges, zested 2,large, free-range eggs, separated 3,cake flour 50g,milk 1⁄3 cup,orange juice 1⁄2 cup,marmalade 3T,Woolworths chocolate ice cream, for serving ,Grilled citrus fruit, for serving

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Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the rosé Champagne jelly:

3 cups rosé sparkling wine
4 T caster sugar
8 gelatine, soaked in water
200 g raspberries

For the panna cotta:

1 cup full-cream milk
1 cup cream
1 vanilla pod, seeded
1 T sugar
6 gelatine, soaked in cold water

Method

To make the jelly, heat 1 cup wine and the sugar in a saucepan over a medium heat, whisking until the sugar has dissolved. Remove from heat and whisk in the gelatine leaves until dissolved. Whisk in the remaining wine.

Divide the jelly mixture between 4 glasses, filling each glass halfway. Chill until set. Set aside the remaining jelly.

To make the panna cotta, heat the milk, cream, vanilla and sugar in a saucepan over a medium heat. Whisk until the sugar has dissolved, then whisk in the gelatine. Allow to cool.

Once the jelly has set, place the raspberries on the jelly in a single layer, then pour over the cooled panna cotta. Chill to set.

Once the panna cotta has set, pour a thin layer of the remaining jelly over the top. Chill to set once again and serve.

Cook’s note: These can be made a day ahead. If the jelly sets before pouring into the glasses, microwave for a few seconds.

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