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Daphne’s panna cotta with blood orange compote

Made at Daphne's | Serves 4

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For the panna cotta
300ml full fat milk
200g double cream
25g caster sugar
2 leaves of gelatine

For the compote
2 blood oranges, zested and segmented (with all pith and skin removed)
Juice of 1 blood orange
1 tbsp caster sugar
Splash of Grand Marnier

For the compote, pour the blood orange juice into a small saucepan and add sugar. Gently heat until the sugar dissolves and the mix starts to thicken. Add blood orange segments, a splash of Grand Marnier, stir well and remove from heat.

For the panna cotta, soak the gelatine leaves in a little cold water until soft (approximately 5 minutes). Put the milk, double cream and sugar into a heavy-bottomed saucepan and bring up to a gentle simmer. As soon as this happens, take it off the heat. Remove the gelatine from the water, add to the milk mix and stir well, but don’t whisk. Strain into a large jug, pour into individual moulds (large ramekins are perfect), and put into the fridge to cool for at least 2 hours (again, this can be made the day before).

Turn each panna cotta out into the middle of 4 individual dining plates. Spoon the blood orange compote on top of the individual panna cottas and serve.

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