Almond Panna cotta with maple and thyme oranges

Serves 6

Using almond milk makes this panna cotta so much more interesting than the classic recipe and a perfect partner to the sticky and tangy oranges.

500ml double cream 100g golden caster sugar

6 leaves of gelatin, soaked in a bowl of cold water 500ml unsweetened almond milk

1 tsp vanilla extract

For the maple and thyme oranges

3 medium oranges 4 clementines

3 thyme sprigs

3 tbsp maple syrup

For the panna cotta, put the cream and sugar in a small pan over a low heat and cook until all the sugar has dissolved. Remove from the heat. Strain the soaked gelatin leaves and squeeze out any water. Add them to the hot cream, stirring until dissolved. Then stir in the almond milk and vanilla extract. Strain into 6 x 180ml dariole moulds. Cover with cling film and chill for at least 4 hours, or until set.

For the oranges, peel thin strips of zest from two oranges and one clementine and add the zest to a small pan, then squeeze their juice on top. Peel and slice the remaining fruit and put the slices in a shallow dish. Pour any juices released from slicing into the pan containing the juice. Add the thyme and maple syrup to the pan and bring to a slow simmer. Cook for 5 minutes, until glossy and syrupy. Pour over the sliced fruit and chill, covered, for at least 2 hours.

To serve, dip the dariole moulds in a bowl of hot water to loosen the panna cotta. Turn them out onto dessert plates. Serve with the fruit and syrup.