The recipe for these little orange blossom and pomegranate Panna cotta’s was taken from this beautiful book dolce which was realeased last month by Murdoch books. The book is by the author Laura Zavan who has also written lots of other beautiful books, most recently Venice cult recipes. There are so many amazing Italian sweet recipes packed into this book it took me a while to decide what to make first, I went for the Panna cotta as I haven’t made many so I thought it would be nice to try a new one, plus I love orange blossom water. The thing I love most is that this recipe is so easy to make, I added some Persian fairy floss and pistachios to the top just to make them look pretty. recipe

• 350ml thickened whipping cream
• 40g sugar
• 1tsp agar agar I used 3 tsp of powdered gelatine
• 1 tbsp corn flour
• 150ml milk
• 40ml orange blossom water
• 1 pomegranate

Heat the cream and sugar in a pan, then in a small bowl combine the agar agar and cornflour and stir into the milk. (I used gelatin to I added 2 tbsp of water over it to balloon it then I added it to the cream), then pour in the milk and orange blossom water and bring to the boil whisking constantly to make sure there are no lumps. Leave to cool a little deseed the pomegranate and set aside some of the prettiest seeds for decoration rinse approx 6 moulds with water with out wiping them dry (this will make the Panna cotta slide out easier). Divided some seeds into each mould then fill with the lukewarm cream, then let it cool to room temperature and place in the fridge for 2 to four hours, or over night. Unmold and decorate with seeds, to unmold I found that if I dipped the mould into a bowl of hot water for a few seconds the Panna cotta slid out easily.