
Orange and chocolate sformato sponge with rosewater pannacotta

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We make this with what everyone in the kitchen now calls Margherita's chocolate sponge it is the one we make for my daughter that doesn't contain eggs., as she is allergic to them. The chocolate sponge is layered with caramelized blood orange segments, and topped with rosewater pannacotta. We also serve it with lemon thyme ice cream.
ingredients
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serves: 4
butter for the cake pan
25 tablespoon flour (plus more for the cake pan)
3 tablespoons cocoa powder
1/2 teaspoon heaping baking powder
1/2 teaspoon heaping bicarbonate of soda
3/4 cup superfine sugar
1/3 cup vegetable oil
2/3 cup water
1/4 cup white wine vinegar
For the rosewater pannacotta:
6 tablespoon milk
1/2 vanilla bean (split lengthwise)
1 tablespoon heaping superfine sugar
2 g gelatin leaves (soaked in water and squeezed)
2 teaspoons rosewater
For the blood orange segments:
8 blood oranges
fresh orange juice (blood orange juice if you can find it)
1/3 cup superfine sugar
1 tablespoon heaping pectin
For the chocolate glaze:
1/2 cup superfine sugar
1/3 cup water
2 1/4 teaspoons corn syrup
1/4 cup cocoa powder
1 3/4 ounces chocolate (70 percent cocoa solids, finely chopped)
6 1/2 teaspoon whipping cream
To serve (optional):
Lemon thyme caramel wafers
Blood orange crisps
Lemon thyme ice cream
Servings Per Recipe: 4
Amount per Serving
Calories: 1039
- Total Fat: 28.8 g
- Saturated Fat: 20.5 g
- Trans Fat: 0 g
- Cholesterol: 8.1 mg
- Sodium: 269.6 mg
- Total Carbs: 185.1 g
- Dietary Fiber: 18 g
- Sugars: 85.9 g
- Protein: 14.5 g
preparation

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