Orange Panna Cotta with Caramelised Orange Segments, Orange and Poppy Seed Shortbread

Method

For the Panna Cotta:

Step one

Dissolve the McDougalls Jelly crystals in the boiling water and allow to cool slightly.

Step two

Mix through the yoghurt and pour into 10 suitable moulds, then place in the fridge until set.

Step three

Heat the sugar in a pan and cook to a caramel stage. Allow to cool slightly, add the orange juice, then place in the orange segments. Leave to one side.

For the shortbread:

Step one

Rub together all the ingredients until an even dough is formed.

Step two

Roll out the shortbread, cut into rounds and bake at 165°C for approximately 15 minutes or until they just begin to colour.

Step three

Remove from the oven, dust with caster sugar and cool.

To serve

Carefully remove each panna cotta from the mould and place on a plate with 3 orange segments and 2 pieces of shortbread.

Tips

This recipe also works really well using McDougalls lime and strawberry jellies. For a more traditional style panna cotta, replace the yoghurt with double cream. Make sure you dust the shortbread with the caster sugar as soon as these come out of the oven, to ensure the sugar sticks to the biscuits.