6 gelatine leaves
125ml lactose/dairy free milk
zest 2 oranges
2 vanilla pods, split
140g golden caster sugar
1.2l lactose/dairy free double cream
For the orange salad
250g caster sugar
5 tbsp Grand Marnier
5 oranges, zested and segmented, any juice retained
Place the gelatine and lactose/dairy free milk in a pan, then leave it to one side to soak.
Meanwhile, place the orange zest, vanilla pods and sugar in a pan.
Add 800ml of the lactose/dairy free cream, then bring to the boil.
Simmer until the mixture is reduced by one-third.
While the lactose/dairy free cream is reducing, remove the gelatine from the lactose/dairy free milk, set aside, then warm the milk.
When it is warm, add the soaked gelatine and stir until completely dissolved.
Add to the warm cream, pass through a sieve, then leave to cool.
Lightly whip the remaining lactose/dairy free cream, then fold into the setting mixture.
Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
While the panna cotta is setting, make the sauce for the orange salad.
Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel.
Pour in the Grand Marnier and orange juice – this will make the caramel harden, so just simmer on a low heat, stirring, until it’s dissolved to a syrupy consistency. Remove from the heat.
Recipe adapted from: Good Food