Buttermilk Panna Cotta with Blood Orange

This quick and easy dessert feels refined and tastes divine. They say oppposites attract and the  blood orange is a perfect partner for the creamy Panna Cotta. With only a handful of ingredients, it's deliciously simple, although a chill time of at least 4 hours is needed to make sure it sets.

Ingredients

350ml Double Cream
2 leaves Gelatine
100g Caster Sugar
150ml Buttermilk
2 Blood oranges
​Some Fresh Thyme leaves

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Method

1. Put the gelatine leaves in a dish of cold water to soften. Zest one of the oranges.
2. Heat the cream and sugar in a saucepan until almost (but not quite) boiling.
3. Remove from heat. Squeeze the water from the gelatine and stir into the cream mixture until dissolved.
4. Add the buttermilk and orange zest to the mixture and stir to combine.
5. Strain the mixture into a jug and then divide between 4 ramekins. Place in the fridge for 4 hours or overnight. 
6. Serve by upturning the ramekins onto a dish (can be loosened by running a knife around the edge of the panna cotta beofre tipping out, and also by sitting the ramekins in hot water for a few minutes)
7. Juice the zested orange and serve as a sauce. Peel and slice the second orange to decorate the tops of the finished Panna Cottas. Finish with a scattering of thyme leaves.