Greek Yoghurt Panna Cotta

Method

1. Place the gelatine sheet in a bowl of cold water and allow it to soften for 5 minutes.
2. Add the orange juice and sugar to a small saucepan. Warm gently over low heat, stirring until the sugar has dissolved. Do not boil.
3. Squeeze the excess water from the gelatine sheet, then stir it into the warm orange mixture until completely dissolved. Remove from the heat and allow to cool slightly.
4. Slowly whisk the orange mixture into the Greek yoghurt until smooth and evenly combined.
5. Divide the mixture between two small cups, ramekins or serving bowls. Refrigerate for at least 4 hours, or overnight, until set.
6. To prepare the topping, remove the peel and pith from the orange, then cut between the membranes to release the segments into a bowl. Squeeze over any remaining juice.
7. Add 2 tsp of Novello Extra Virgin Olive Oil to the orange segments and gently stir to coat. Set aside for 10–15 minutes.
8. To serve, spoon the orange segments over the panna cotta, drizzle with the orange and olive oil juices, then finish with a little extra olive oil and a pinch of sea salt.