Caramel Panna Cotta

Method/Steps

1. Pour the cream into a pan, add the vanilla, cinnamon, coffee and citrus rind and bring just to a boil. Stir in sugar to taste until it has dissolved, then remove from the heat and let cool.

2. Put the sugar in a pan, add about 3 Tbsp water and bring to a boil, swirling the pan to dissolve the sugar, then cook for 4-5 minutes until caramelized and brown, but not burnt. Pour the caramel into four molds to make a 1/4 inch thick layer. When the cream is cold, remove and discard the flavourings.

3. Preheat the oven to 275°F. Line a roasting pan with a dish towel. Whisk the egg whites until soft peaks form, then fold them into the cream. Divide the mixture among the molds, place them in the roasting pan and add boiling water to come halfway up the sides. Bake for 35 to 40 minutes until slightly risen. Remove from the oven and let cool. Do not worry if the creams fall slightly and appear unset. Chill in the refrigerator overnight. To serve, dip the molds in a warm water bath to dissolve the caramel slightly. Flip over onto a plate and serve with baked quince or fresh fruit.