Quick and Easy Blood Orange Panna Cotta

Gather the ingredients. When using the gelatin leaf (preferably) soak the leaves in a little cold water for 10 minutes while you prepare the rest of the panna cotta. Follow the packet instruction if using powdered gelatin. Place the cream into a medium-sized saucepan, add the sugar and, over a low heat, stir gently until the sugar has dissolved. Add the blood orange zest and all but 2 teaspoons of the juice. Stir gently without making too many bubbles; you are aiming to create a smooth-textured panna cotta, not an airy mousse. Lift the gelatin leaves from the water and give them a good squeeze to remove as much of the water as possible. Add the gelatin to the warmed cream and stir gently again until dissolved. Divide the cooked cream evenly between 6 ramekins. Take the remaining blood orange juice, tip a tiny amount into each ramekin and using a toothpick or fine skewer, stir ever so carefully to swish the pink juice through the cream. Pop the ramekins into the fridge for 4 hours (or overnight) until set. To remove from the ramekins briefly dip the ramekin into a bowl of boiling water, taking care not to get the water into the panna cotta. Remove immediately and invert onto your serving plate. Serve topped with a few pieces of blood orange.