Orange curd and vanilla panna cotta recipe

Ingredients

• 250 ml orange curd
• 2 gelatine leaves cold water
• 2 oranges, peeled and segmented

• 375 ml cream
• 125 ml castor sugar
• 1 vanilla pod, split and deseeded
• 4 gelatine leaves
• cold water

1. Lightly oil 6 × 7 cm dariole moulds.
Make the Orange Curd Layer
2. Heat the orange curd in a saucepan over low heat and bring to a gentle simmer. Soak the gelatine leaves in cold water for 2 minutes, then remove from the water and squeeze out the excess water before adding the leaves to the simmering curd. Mix well, strain through a sieve and pour the mixture into the moulds, filling to about 1 cm from the top. Scatter orange segments over the mixture and place in the fridge for 30 minutes to set partially.
To make the Vanilla Panna Cotta Layer
3. Place the cream, sugar, vanilla pod and seeds into a small saucepan over medium heat and stir until all the sugar has dissolved. Soak the gelatine leaves in cold water to soften. Squeeze out the excess water, add the leaves to the hot cream mixture and stir to combine. Strain the mixture through a sieve and refrigerate for 30 minutes to cool, stirring every 10 minutes. Pour the mixture over the orange curd and refrigerate for 2 hours to set. Remove from the fridge and carefully unmould onto a platter just before serving.