- Place the milk, cream and vanilla extract in a saucepan and stir to combine. Place over a medium-low heat and bring just to a simmer. Turn off the heat and set aside for 10 minutes. Add the sugar and whisk in. Place back on the heat for 5 minutes, stirring until dissolved.
- Remove from the heat and whisk in the goats curd until it is smoothly combined.
- Place 2 tablespoons of boiling water in a small bowl. Sprinkle over the gelatin and stir until completely dissolved. Add the gelatin mixture to the cream mixture, and whisk gently until completely combined.
- Grease six 250 millilitre ramekins or dariole moulds with a little vegetable oil. Pour the cream mixture into the moulds, and refrigerate for at least 4 hours or overnight.
- To serve, dip a mould into hot water, then run a butter knife around the inside. Place a serving plate on top of the mould, then flip over and gently shake to release the panna cotta. Repeat for each of the panna cottas.
- Serve with a small pile of blood oranges pieces, and biscuit crumbs or crunchy granola if desired.
Goats Curd Panna Cotta with Blood Orange
Recipe by Sarah Cooks
Ingredients
- 1 ¼ cup full cream milk
- 1 ¼ cup cream
- 1 teaspoon vanilla extract
- 150 grams caster sugar
- 125 grams goats curd
- 2 ½ teaspoons powdered gelatin
- Vegetable oil for greasing the moulds
- 1 large blood orange, peeled and chopped into small dice
- Optional: biscuit crumbs or granola to serve