Orange ricotta panna cotta

Ingredients

For 1 serving

• Part-skim ricotta100 g
• Skim milk60 ml
• Gelatin sheets2
• Honey8 g
• Orange zest2 g
• Orange1

Contains: lactose,

In season: November – April

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft.
2. Meanwhile, warm the milk in a small pan over low heat for 2 minutes, until it steams without boiling; turn off the heat and dissolve the well-squeezed gelatine, stirring until no strands remain.
3. Blend the ricotta with the honey, the grated orange zest (just the coloured part) and the milk until you have a smooth cream.
4. Pour into a mould and leave to set in the fridge for 3 hours, until firm.
5. Segment the orange: cut off the top and bottom, then the peel and white pith with a sharp knife, and cut out the segments between the membranes.
6. Turn out the panna cotta by dipping the mould in hot water for 5 seconds and serve it with the orange segments.