Orange blossom panna cotta

PREP 15 MINS + 4 HOURS SETTING COOK 5 MINS

SERVES 4 AS A DESSERT

80ml (/ cup) skim milk

2 Tbsp caster sugar

3 tsp powdered gelatine

1 Tbsp boiling water

3 tsp orange blossom water

410ml (12/3 cups) buttermilk

(see Cook’s Tips)

1 small (180g) orange, skin and

white pith removed, segmented 1 Tbsp Stevia sweet liquid

with agave

1 Lightly spray 4 x 125ml (½ cup) dariole moulds with cooking spray. 2 Place the milk and sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Bring just to a simmer. Remove the pan from the heat.

3 Sprinkle the gelatine over the boiling water in a small heatproof bowl. Stir until gelatine dissolves. Stir gelatine into the milk mixture with the orange blossom water. Stir in the buttermilk. Pour mixture evenly between the moulds.

Place in the fridge for 4 hours or until set, preferably overnight.

4 To serve, gently insert the tip of a small knife between panna cotta and the dariole moulds to create an air pocket, then carefully turn out. Top with orange segments and drizzle with the stevia.

COOK’S TIP’S

• Panna cotta can be made up to 2 days ahead. Store, covered, in the fridge.

• If you can’t you get buttermilk, you can make your own. Add 3 tsp fresh lemon juice to

1 cup milk. Stir and set aside for 5 minutes.

Nutrition info

PER SERVE 535kJ, protein 7g, total fat 2g (sat. fat 1g), carbs 19g, fibre 1g, sodium 77mg • Carb exchanges 1½ • GI estimate low • Gluten free