ALMOND PANNA COTTA WITH MAPLE & THYME ORANGES

Almond milk gives an unexpected infusion of flavour and is the perfect partner to the sticky and tangy oranges

SERVES 6

500ml double cream

100g golden caster sugar 6 leaves of gelatine, 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

1

Put the cream and sugar in a small pan over a low heat and cook until the sugar has dissolved. Remove from the heat. Strain the gelatine leaves and squeeze out any water. Add them to the hot cream, stirring until dissolved. 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.

2 Put thin strips of zest from two oranges and one clementine in a small pan; squeeze in their juice. Peel and slice the rest of the fruit and put in a shallow dish. Pour any juices from slicing into the pan. Add the thyme and maple syrup to the pan and bring to a simmer. Cook for 5 minutes until glossy and syrupy. Pour over the sliced fruit and chill, covered, for at least 2 hours.

3 To serve, dip the moulds in hot water. Turn the panna cotta out onto dessert plates and serve with the oranges and syrup.