Yoghurt and Honey Panna Cotta

Start making the candied oranges the day before. Combine the sugar and water in a medium saucepan and heat until the sugar dissolves completely and the mixture starts to simmer.

Cover container to seal and place in refrigerator overnight.

Preheat oven to 75 degrees. Line a baking sheet with parchment paper and nest a wire cooling rack on top of the parchment.

Use a long, sharp knife to slice orange into thin slices (about 3mm)

Dry oranges for 2-2.30h, flipping the slices every 45min to maintain uniform drying. You will know the oranges are done when they are pliable and dry to the touch. Leave to cool.

To make the panna cotta, lay gelatine sheets in a plate and pour 75 ml milk over them (or sprinkle 1 heaped tsp gelatine if using powder). Set aside for 10 minutes until gelatine becomes moist.

In a medium saucepan bring to a gentle simmer the remaining milk. Add vanilla and almond extracts, honey and stir to combine.

Add the gelatine and milk mixture, and whisk vigorously until the gelatine is fully dissolved.

Remove the saucepan from the heat and stir in Dorset Strained Yoghurt.

Divide yoghurt mixture into 6 glasses or ramekins or into a pudding mould.

Refrigerate for 3 to 4 hours, until firm.

Meanwhile finish the candied orange slices by placing chopped chocolate in the top of a double boiler or a heatproof bowl set over a saucepan of simmering water; cook, stirring occasionally, until melted.

Dip 1/2 of orange into chocolate and place on waxed paper. You can also sprinkle coarse salt on top of the chocolate. Let cool until set.

Serve the panna cotta with the dark chocolate candied slices as garnish, or even use them as spoons!