1 large blood orange, peeled and chopped into small dice
Optional: biscuit crumbs or granola to serve
Method
Place the milk, cream and vanilla extract in a saucepan and stir to combine. Place over a medium-low heat and bring just to a simmer. Turn off the heat and set aside for 10 minutes. Add the sugar and whisk in. Place back on the heat for 5 minutes, stirring until dissolved.
Remove from the heat and whisk in the goats curd until it is smoothly combined.
Place 2 tablespoons of boiling water in a small bowl. Sprinkle over the gelatin and stir until completely dissolved. Add the gelatin mixture to the cream mixture, and whisk gently until completely combined.
Grease six 250 millilitre ramekins or dariole moulds with a little vegetable oil. Pour the cream mixture into the moulds, and refrigerate for at least 4 hours or overnight.
To serve, dip a mould into hot water, then run a butter knife around the inside. Place a serving plate on top of the mould, then flip over and gently shake to release the panna cotta. Repeat for each of the panna cottas.
Serve with a small pile of blood oranges pieces, and biscuit crumbs or crunchy granola if desired.
