1,2 pint / 6 dl whipping cream
0,2 pint / 1 dl coconut flour
4 sheets of gelatine
0,2 pint / 1 dl sugar
1 tbsp. vanilla sugar
1 tsp. finely chopped red chilli
2 oranges, preferably blood oranges
1 pint / 1/2 litre of orange juice, preferably blood orange
0,1 pint / 1/2 dl icing sugar
2-3 tsp. potato flour
Grated lime zest
Set the gelatine to soak in plenty of water. Stir cream, coconut, chilli and sugar together in a saucepan, and let the mixture boil for half a minute. Add the gelatine and vanilla sugar.
Distribute the mixture in 6 individual moulds. Place in the refrigerator. Peel the oranges. Remove the membranes from the wedges, and place in the refrigerator until serving.
Boil juice and icing sugar. Mix the potato starch with a little juice and stir into the soup. Place in the refrigerator until serving.
Serving; turn the pannacottas out on soup plates. Place orange wedges around the pannacotta, and then pour in the soup. Garnish the pannacotta with a little grated lime peel.