This is a great dessert to make when you are entertaining guests. Prepared ahead of time with a little chopped fruit to finish means you get to spend more time with your guests.
1. Heat the apple juice.
2. Stir in the orange blossom.
3. Whisk in the soaked gelatin sheets.
4. Allow to cool at room temperature
For panna cotta
1. Combine cream and the sugar in a saucepan, bring slowly to the boil, stirring constantly, until the sugar dissolves.
2. 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 yoghurt.
3. Pour the mixture into eight 125ml capacity glasses ½ full. Allow to set in the fridge for 2 hours.
4. Once the panna cotta has set completely, pour orange blossom jelly about 5mm from the top of your glass and allow to set for another 30mins.
5. Garnish the panna cotta with blood orange segment, orange segments, and small mint leaves in each glass and serve.
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.