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Orange Flower Water Panna Cotta with Strawberry and Raspberry Salad

Preparation time: 50 minutes plus chilling
Total time: 50 minutes plus chilling

Serves: 5

Ingredients

2 tsp orange flower water
140g caster sugar
568ml carton double cream
140ml whole milk
Grated zest of 1 orange
5 sheets gelatine
3 tbsp dessert wine, such as Beaumes de Venise
Sunflower oil for greasing

Strawberry & raspberry salad
1 tsp orange flower water
3 tbsp caster sugar
150g strawberries, hulled and sliced
250g raspberries
3 tbsp dessert wine, such as Beaumes de Venise

Method

Put the cream and milk into a pan and add the grated orange zest (reserving a little for decoration). Bring up to a boil then simmer for about 15 minutes or until the liquid has reduced to about 600ml in volume.
Meanwhile, put the gelatine sheets in a bowl of cold water and leave to soak for 5 minutes. Once the sheets are floppy, drain off the water and gently squeeze out the excess water from the gelatine with your hands. Put the softened sheets into a large bowl.
Strain the reduced, orange-scented cream on to the gelatine and stir until the gelatine has dissolved. Stir in the sugar and, once it has dissolved, mix in the orange flower water and dessert wine.
Thoroughly grease 5 x 120ml dariole moulds with sunflower oil. Divide the cream mixture between them and chill until set (this will take about 2 hours).
Meanwhile, make the strawberry and raspberry salad. Mix together the dessert wine, orange flower water, sugar, strawberries and raspberries. Cover and set aside until needed.
When you are ready to serve, gently pull the side of each panna cotta away from the mould with the tip of a knife before inverting it on to a serving plate, then give a sharp shake to release it. Scatter each panna cotta with more grated orange zest and accompany each with a few spoonfuls of the strawberry and raspberry salad.