Vanilla Pannacotta with Blood Oranges
An original recipe by Not Quite Nigella
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150ml milk
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300ml thickened cream
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55g caster sugar
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2 teaspoons powdered gelatine
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1 teaspoon vanilla extract
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extra light oil spray
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2-3 blood oranges rind and skin cut away and sliced.
Step 1 - Add milk, cream and sugar in a small saucepan on a low heat until gently heated through. Sprinkle over the gelatine and mix with a fork or whisk until gelatine is dissolved (but do not boil). Stir in the vanilla and cool for about 20 minutes.
Step 2 - Spray 6 1/2 cup moulds with extra light oil spray. Carefully pour mixture into moulds. Cover and refrigerate for a few hours or until set.
Step 3 - When ready to unmould, place bottoms in warm water bath for a few seconds to loosen, then using a very thin knife, run around the edge to loosen. Unmould on plate and place a slice of Blood Orange or two on top.