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.

  • Remove from heat, pour into wide, shallow dish and leave to cool completely.
  • 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)

  • Place your orange slices on the wire rack and place into oven.
  • 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!