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Malted barley panna cotta with poached clementines

A beautiful dessert from Barry Sun Jian, head chef at Volpe Nera



For the malted barley panna cotta

  • 1 litre cream
  • 5 leaves gelatin
  • 90 grams malted barley syrup

For the poached clementines

  • 200g peeled clementines
  • 200ml clementine juice
  • 50g demerara sugar
  • 200ml water
  • Handful of shelled, toasted pistachios


To make the panna cotta

  1. First soak the gelatin in cold water for 5-10 mins
  2. Heat the cream in a saucepan until simmering
  3. Add the syrup into the cream and mix through, then take the gelatin out of the water and mix gently into the warm mixture
  4. Divide into 6 ramekins and let cool, then chill in the fridge for 2-4 hours
  5. Serve in the ramekin or spoon out and serve on a plate/small bowl

To make the poached clementines

  1. In a saucepan reduce the clementine juice by half, then add the sugar and water and allow to boil
  2. Once boiling, pour the mixture over the peeled clementines in another pot and leave to cool to room temperature

To serve

Serve the poached clementines alongside the malted barley panna cotta, sprinkled with toasted pistachios.

Recipe by Barry Sun Jian, head chef, Volpe Nera