• 2 leaves gelatine
  • 400ml double cream
  • r 40g golden caster suga
  • 1 /2 tsp clear honey 2 tsp saffron, plus extra to serve
  • blood orange segments, to serve
  • to serve (optional) edible gold flakes
  • 60g butter
  • 20g plain flour
  • 95g golden caster sugar
  • 60g ground almonds
  • 2 tsp honey
  • 3 whites egg
  • 2 blood oranges, zested plus 250ml juice
  • 40g golden caster sugar
  • 2 tsp rum
  • 2 tsp butter


  • STEP 1

    To make the panna cotta, soak the gelatine in a bowl of cold water for 5 minutes. Take out and squeeze gently to remove any excess.

  • STEP 2

    Warm the cream with the sugar and saffron in a pan over a medium heat. Once it just comes to a boil, take off the heat and add the honey and soaked gelatine. Mix until the gelatine dissolves. Sieve the mixture into a bowl then cool a little and pour it into four small moulds or ramekins. Chill overnight.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. To make the tuiles, put the butter in a small pan and heat until it turns golden brown and smells nutty. Cool a little. Sift together the flour, sugar and almond powder into a bowl and then add the honey, egg white and browned butter. Mix together then pour into a silicon or non-stick 6-hole muffin tray. Bake for 20 minutes, leave to cool and unmould. Freeze the financiers for a couple of hours to make them easier to handle then 2 or 3 into very thin slices. Freeze the rest for another time.

  • STEP 4

    Put the slices on a lightly buttered baking tray and dry in the oven at 110C/fan 90C/gas 1 /4 for 1 hour to make very delicate tuiles.

  • STEP 5

    To make the blood orange purée, mix the orange juice, zest, sugar and rum in a small saucepan. Simmer over a medium heat, stirring occasionally, for about 15 minutes, until thickened. Mix in the butter and cool.

  • STEP 6

    To serve, unmould the panna cotta by dipping very briefly into hot water. Arrange the orange segments and tuiles around each, then spoon over purée and a drizzle of honey and sprinkle with edible gold flakes, if using.

Ji-Sun Shin is ow Head Pastry Chef at The Ampersand Hotel. She moved to London from Korea and initially worked for Marco Pierre White at Mirabelle, Mayfair, where she became Chef De Partie.

From there, Ji-Sun worked at Nobu, becoming Pastry Sous Chef at Nobu. She became Head Pastry Chef at The Ampersand Hotel in 2012, when the hotel opened.

Read our review of afternoon tea at The Ampersand Hotel here


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