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Orange Yoghurt Pannacotta
(A recipe by Belinda Jefferies)
Ingredients
375ml double thick cream
½ cup castor sugar
Zest of 1 orange
1 vanilla bean, split
2 teaspoons gelatine
375ml plain, Greek-style yoghurt
Method
Very lightly oil four 1-cup moulds (or eight ½ cup ones) and sit them in a dish.
Put the cream, sugar, zest and vanilla bean in a saucepan until the sugar has dissolved. Turn off the heat, cover the pan and leave it to steep for 1 hour.
After the mix has steeped, reheat it until it’s quite hot. Take it off the heat and pour ½ cup into a heatproof jug. Sprinkle in the gelatine, whisking it with a fork as you go to stop it clumping together.
Dissolve the gelatine by microwaving the mixture on high for 20-25 seconds. (If you don’t have a microwave, sit the jug in a saucepan of simmering water until the gelatine has dissolved). Tip this mixture back into the hot cream mixture and whisk it in well. Then add the yoghurt and whisk it gently until the mixture is smooth.
Strain the pannacotta mixture through a fine sieve into a jug, then divide it evenly between the moulds. Cover and chill the pannacotta for at least 8 hours or up to five days.
When you are ready to serve the pannacotta, dip each mould into hot water for 10 seconds, then wipe the outsides dry. Press gently around the edges of each pannacotta to loosen them, then invert them onto dessert plates. (These quite often form a bit of a vacuum when you try to turn them out, so you may need to use a blunt knife to loosen them while they’re upside down).
Serve each pannacotta with a little pile of fruit. | 
