Orange and fino sherry panna cotta

1. Place a saucepan on a low heat and add double cream and caster sugar. Stir continuously until the sugar has completely dissolved

2. Take the saucepan off the heat and add the zest and juice of the orange as well as the fino sherry

3. Leave for 30 minutes to allow the flavours to infuse

4. Place the gelatine sheets in a bowl of cold water and leave for a couple of minutes to get loose

5. Put the saucepan back on a low heat and add the yoghurt and stir for couple of minutes to break down and infuse

6. Add gelatine sheets and once again stir until fully dissolved

7. Pour the cream mixture into moulds or wine/martini glasses and refrigerate for at least 2 hours though this can be done overnight

8. If they’re in glasses serve with orange segment on the panna cotta and serve. If you’re using moulds then dip the mould to about the halfway point in water for 20-30 seconds then remove and place an upside down plate over each mould, flip and remove the moulds leaving the panna cotta behind and serve with orange segments (repeat process if unsuccessful like I sometimes am)