Blood orange panna cotta with strawberry salad

Blood orange panna cotta with strawberry salad

 

2 cups pouring cream

1 cup caster sugar

1 tbsp gelatine powder

1 1/3 cups blood orange juice

1 tsp orange flower water

3 blood oranges, peeled and segmented

1 punnet strawberries, hulled and halved

icing sugar, to taste

 

Combine cream and sugar in a saucepan and cook over medium heat until almost boiling, stirring until sugar dissolves. Remove from heat.

Place 2 tablespoons hot water in a small cup, sprinkle gelatine over then stand the cup in a saucepan of simmering water and stir until gelatine dissolves. Pour dissolved gelatine into cream mixture and stir well to combine. Cool slightly and add blood orange juice and orange flower water and stir well. Pour mixture into 6 x 200ml moulds that have been rinsed in cold water. Cover and refrigerate until set.

For strawberry salad, combine orange segments and strawberries in a medium bowl and sprinkle with icing sugar. Toss gently to coat and set aside.

To serve, unmould panna cotta by dipping moulds in hot water for just a few seconds. Serve with strawberry salad on the side.

Serves 6.