Yoghurt pannacotta with orange blossom jelly & blood orange salad

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.

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Serves 8



  • 125ml apple juice
  • teaspoon orange blossom
  • 1 teaspon sugar
  • 1 gelatin sheet (gold), soaked in cold water for 2-3 min
  • 1 orange segement
  • 1 blood orange segment


Yoghurt pannacotta

  • 115g castor sugar
  • 3 sheets gelatin (gold), soaked in cold water for 2-3 min
  • 560g plain yoghurt
  • 375mls cream


For jelly

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.

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