Name: Panna cotta with blood orange and juniper syrup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16
Ingredients: 1 kg Greek-style yoghurt; 400 ml pouring cream; 150 gm caster sugar; 5 titanium-strength gelatine leaves, softened in cold water for 5 minutes; 3 tsp orange blossom syrup; Blood orange and juniper syrup; 150 gm caster sugar; 4 juniper berries, cracked; 5 blood oranges, segmented over a bowl to catch the juice

Panna cotta with blood orange and juniper syrup

When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.

Serves 16

Prep

20M

Cook

Total

25M

These simple panna cottas can be prepared ahead, then served en masse with the syrup added at the end for a final flourish.

Ingredients

1 kg Greek-style yoghurt

400 ml pouring cream

150 gm caster sugar

5 titanium-strength gelatine leaves, softened in cold water for 5 minutes

3 tsp orange blossom syrup

Blood orange and juniper syrup

150 gm caster sugar

4 juniper berries, cracked

5 blood oranges, segmented over a bowl to catch the juice

Method

1.Whisk yoghurt and cream in a large bowl until smooth. Bring sugar and 60ml water to a simmer in a small saucepan over medium-high heat, stir to dissolve sugar, then remove from heat. Squeeze excess water from gelatine, add to sugar syrup and stir to dissolve, then whisk into yoghurt mixture with orange blossom syrup and rind. Divide among sixteen 100ml moulds and refrigerate until set (at least 4 hours).

2.For syrup, combine sugar in a saucepan with 120ml water and juniper berries and bring to the boil, stirring to dissolve sugar. Add blood orange juice and return to the boil, then set aside to cool. Pour syrup over blood orange segments and refrigerate until required.

3.Dip moulds briefly in hot water and turn panna cottas out onto plates (this can be done ahead and the panna cottas refrigerated). Serve with syrup and orange segments spooned on top.

Styling by Lisa Featherby

Styling by Geraldine Muñoz