Image: The Straits Times

Yogurt Panna Cotta with Spiced Orange Compote

Serves 6

COMPOTE

3 navel oranges

¼ cup sugar 

¼ cup water

1 tbsp Cointreau, optional

4 cloves

1 cinnamon stick

Orange zest strips

PANNA COTTA

3 tsps unflavoured powdered gelatin

1 ½ cups low-fat milk

2 cups low-fat plain yogurt

DIRECTIONS

Remove a few strips of peel from the oranges with a vegetable peeler. Leave aside.

Trim off the white pith and cut the oranges into chunks, saving the juices. Leave aside.

Place sugar, water, cloves and cinnamon stick in a small saucepan.

Bring to a boil over medium-high heat, stirring until sugar dissolves. Add the chopped oranges, then the Cointreau and cook a few minutes. Refrigerate until chilled.

To make the panna cotta, sprinkle the gelatin over ½ cup of the milk in a bowl. Leave it for 10 minutes without stirring, until the gelatin is moistened.

Pour the remaining milk into a small pot. Add orange peel strips. Heat.

Add the gelatin mixture and stir until dissolved. Transfer to a bowl and cool for 10 minutes. Remove the orange strips.

Whisk in the yogurt until it is well blended.

Divide the yogurt mixture among six ramekins. Cover each with clingwrap and refrigerate for at least eight hours, until it is set.

To serve, top the panna cotta with spoonfuls of the compote.

This story was originally published in The Straits Times