Panna Cotta

Ingredients

2 1/2 tsp gelatine
3/4 cup (180ml) milk
600 ml cream
2/3 cup (150g) caster sugar
1 tsp vanilla essence
Orange Toffee Sauce
2/3 cup (150g) caster sugar
1/4 cup (60ml) water
1/2 cup (125ml) orange juice

Method

Lightly oil six 2/3 cup (160ml) dishes.

Sprinkle gelatine over 1/4 cup of the milk. Combine remaining milk, cream, sugar and vanilla in medium saucepan and stir over a low heat, without boiling, until sugar dissolves. Bring almost to a boil (surface should just quiver, not bubble). Remove from heat and stand, covered, for 10 minutes.

Return saucepan to heat until mixture is quite hot but not boiling. Remove from heat and stir in gelatine/milk mixture. Stir until gelatine dissolves (should not take long).

Pour mixture into prepared dishes. Cover and refrigerate for 3 hours or until set. Can be made up to 2 days in advance.

Just before serving, prepare Orange Toffee Sauce and poor over. Top with slices of strawberry.

Orange Toffee Sauce

Combine sugar and water in small saucepan. Stir over low heat without boiling until sugar dissolves. Remove any undissolved sugar crystals (use a wet pastry brush). Boil uncovered, without stiring, until sugar syrup is golden brown (about 10 minutes). Remove from heat. Stir in juice, taking care as it will splutter fiercely. Stir over low heat without boiling until toffee dissolves again. Cool to room temperature. Can be stored in refrigerator (covered) for weeks.

Note: This is quite a rich dessert. Most people will be well satisfied with around half the amount suggested above, so you could use 9 or 10 smaller dishes instead. The Panna Cotta can be turned out onto a plate for presentation before sauce and strawberries are added, but it presents just as well being served in glass dishes.