Ingredients
120ml milk
2 level teaspoons powdered gelatine
600ml light thickened cream (approx. 18% milk fat)
4 level tablespoons caster sugar
2 teaspoons finely grated orange zest
1 teaspoon pure vanilla essence
Method
Pour milk into a cup, stir in gelatine and set aside. Place cream, sugar and orange zest in a saucepan and bring to boil on medium heat, stirring until sugar dissolves. As soon as it reaches boiling point, remove from heat and rest for a minute. Add gelatine mixture and stir until gelatine has dissolved. Set aside to cool for 15 minutes. Strain the mixture into a jug or bowl suitable for pouting, then pour into Refrigerate for at least 4 hours, or until set. To serve, dip the outside of each mould in hot water for 10 seconds, run a sharp knife around the inside of each mould and invert onto a serving plate. Serve as is or with fresh fruit. Serves 6