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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.
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Remove from heat, pour into wide, shallow dish and leave to cool completely.
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Cover container to seal and place in refrigerator overnight.
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Preheat oven to 75 degrees. Line a baking sheet with parchment paper and nest a wire cooling rack on top of the parchment.
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Use a long, sharp knife to slice orange into thin slices (about 3mm)
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Place your orange slices on the wire rack and place into oven.
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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.
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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.
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In a medium saucepan bring to a gentle simmer the remaining milk. Add vanilla and almond extracts, honey and stir to combine.
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Add the gelatine and milk mixture, and whisk vigorously until the gelatine is fully dissolved.
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Remove the saucepan from the heat and stir in Dorset Strained Yoghurt.
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Divide yoghurt mixture into 6 glasses or ramekins or into a pudding mould.
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Refrigerate for 3 to 4 hours, until firm.
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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.
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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.
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Serve the panna cotta with the dark chocolate candied slices as garnish, or even use them as spoons!