An easy, tasty dessert that can be made a day before a party and always seems to delight. I think the secret is a good quality Vanilla essence ~ I used Taylor & Colledge Vanilla bean paste which is like heaven in a jar.

We had this as dessert for our springtime celebration lunch in the sunshine and it felt so decadent.

This is so simple to make – I had never made panna cotta before until the other day and was always a bit overwhelmed by it ~ I always thought it looked so complicated. This recipe takes about 10 mins to mix together, then the only thing to do is pour it into some moulds (I used little water glasses) to set in overnight et voila. It looks so fancy when you bring it out like you’ve been in the kitchen for ages whipping up something arduous.

All the zest floats to the bottom and once taken out, a pretty citrusy glow remains on top. You could switch the orange for any other citrus fruit or small berries perhaps – will give this a go and report back.

Another foray into the magical world of gelatine… why are wobbly things so much fun?

Goat milk, vanilla and blood orange panna cotta

Ingredients:

• 450ml goat milk
• 3 Tbsp coconut sugar
• 1 tsp vanilla bean paste
• 1 tsp cinnamon
• Zest of 1 blood orange
• 1 sachet (12g) gelatin powder

Recipe:

1. Heat the milk and sugar in a pan until warm. Add the orange zest, vanilla and cinnamon and stir together. 
2. In a separate bowl dissolve 1 sachet gelatin powder in warm water – when combined, add to the milk mixture.
3. Blend together until smooth.
4. Leave to cool slightly and place into as many vessels as you wish to be set it in ~ small and short tends to give the best results.
5. Leave to cool and place in fridge for a few hours or overnight to set.
6. To serve ~ place the moulds in some warm water to loosen up the panna cotta slightly, place a plate on top of the mould and flip upside down – it should slide out (running a knife round the sides helps to loosen the panna cotta if it is a tiny bit stuck).
7. Enjoy :~)