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Yogurt panna cotta with orange blossom jelly and blood orange salad (Serves 8) Ingredients Jelly 125cups apple juice 1 teaspoon orange blossom 1 teaspoon sugar 1 gelatin sheets (gold), soaked in cold water for 2-3 min 1 orange segment 1 blood orange segments Micro mint for garnish Yoghurt panna cotta 115g castor sugar 3 sheets gelatine (gold), soaked in cold water for 2-3 min 560g plain yoghurt 375mls cream Method To make the jelly, heat the apple juice. Stir in the orange blossom.
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NoosaStyleLiving
Whisk in the soaked gelatine sheets. Allow to cool at room temperature Panna cotta To make the panna cotta; combined cream and the sugar in a saucepan bring slowly to the boil, stirring constantly, until the sugar dissolves. Remove from heat. Squeeze excess water from the gelatin and whisk the gelatin into the hot cream mixture. Strain mixture into another bowl and whisk in the yogurt. Pour the mixture into eight 125mls capacity glasses ½ full. Allow to set in the fridge for 2 hours. Once the panna cottas has set completely, pour orange blossom jelly 5mm full and allow to set for another 30mins. Garnish the panna cotta with blood orange segment, orange segments, and small mint leaves in each glass and serve. .