Orange Panna Cotta
3 sheets of leaf gelatine
vegetable oil to grease
600ml/1 pint/2½ cups double (heavy) cream
125ml/4fl oz/½ cup milk
finely grated zest of 1 orange
150g/5oz/scant ⅔ cup caster (superfine) sugar
1 Put the gelatine sheets in a shallow dish, then cover with 600ml/1 pint/2½ cups cold water and set aside to soak for 5 minutes. Lightly oil six 150ml/¼ pint/scant ⅔ cup dariole moulds.
2 Put the cream, milk, orange zest and 100g/3½oz/7 tbsp sugar in a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat.
3 Lift the gelatine sheets out of the water and squeeze out any excess liquid. Add to the cream mixture and stir until dissolved. Pour into the dariole moulds. When cool, chill in the refrigerator for 4–6 hours.
4 Squeeze the juice from the oranges and strain into a pan. Add the remaining sugar and bring to the boil, then reduce the heat and simmer for 10 minutes. Set aside to cool.
5 Run a palette knife around the edge of each panna cotta and invert on to a serving plate. Serve with the orange sauce.