- Pour 150 ml of the milk into a saucepan. Sprinkle over the gelatine and leave to soak, without stirring, for 5 minutes or until spongy.
- Stir in the sugar, then set the pan over a low heat. Warm gently, without boiling, until the sugar and gelatine have completely dissolved, stirring frequently.
- Remove the pan from the heat and add the remaining milk, the cream and orange zest. Scrape the seeds from the vanilla pod into the milk mixture, then add the pod too. Leave to infuse for 10 minutes while preparing the compote.
- Place the strawberries in a saucepan with the orange juice and sugar. Boil and then cook gently for 3–4 minutes, reduce it until syrupy. Spoon the mixture into a serving dish. Leave to cool.
- Strain the milk mixture through a fine sieve into a jug, then pour into 4 moulds, cups or ramekins of 170 ml capacity. Allow to cool, then cover and chill for at least 3 hours or until set.
- To serve, run the tip of a knife around the edge of each pannacotta. Place an inverted serving plate over the top of the ramekin and turn them upside down, holding the two firmly together. Lift off the ramekin. Spoon some of the compote on the side of the pannacotta. Serve the remaining compote separately.
A fruit compote complements a creamy dessert in taste and colour, and also adds nutritional benefits. * Soft fruits such as strawberries are rich in vitamin C and contain useful amounts of potassium.
Some more ideas
If you do not have a vanilla pod, use a few drops of pure vanilla extract. For rosewater pannacotta, instead of orange zest and vanilla, add 1 tsp rosewater and the seeds from 8 cardamom pods to the milk and cream mixture in step 2, then leave to infuse.
Each serving provides
C * calcium * A, B2, B12, folate, copper, potassium, zinc