See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in November for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on December 9th via email.

Goats Curd Panna Cotta with Blood Orange

Recipe by Sarah Cooks

  • 1 ¼ cup full cream milk
  • 1 ¼ cup cream
  • 1 teaspoon vanilla extract
  • 150 grams caster sugar
  • 125 grams goats curd
  • 2 ½ teaspoons powdered gelatin
  • Vegetable oil for greasing the moulds
  • 1 large blood orange, peeled and chopped into small dice
  • Optional: biscuit crumbs or granola to serve
  1. 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.
  2. Remove from the heat and whisk in the goats curd until it is smoothly combined.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with a small pile of blood oranges pieces, and biscuit crumbs or crunchy granola if desired.

Get Your Ingredients

FOLLOW US

More