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6 gelatine leaves

125ml lactose/dairy free milk

zest 2 oranges

2 vanilla pods, split

140g golden caster sugar

1.2l lactose/dairy free double cream

For the orange salad

250g caster sugar

5 tbsp Grand Marnier

5 oranges, zested and segmented, any juice retained


Place the gelatine and lactose/dairy free milk in a pan, then leave it to one side to soak.

Meanwhile, place the orange zest, vanilla pods and sugar in a pan.

Add 800ml of the lactose/dairy free cream, then bring to the boil.

Simmer until the mixture is reduced by one-third.

While the lactose/dairy free cream is reducing, remove the gelatine from the lactose/dairy free milk, set aside, then warm the milk.

When it is warm, add the soaked gelatine and stir until completely dissolved.

Add to the warm cream, pass through a sieve, then leave to cool.

Lightly whip the remaining lactose/dairy free cream, then fold into the setting mixture.

Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.

While the panna cotta is setting, make the sauce for the orange salad.

Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel.

Pour in the Grand Marnier and orange juice – this will make the caramel harden, so just simmer on a low heat, stirring, until it’s dissolved to a syrupy consistency. Remove from the heat.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Vanilla panna cotta with caramelised orange
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