Orange panna cotta with strawberry orange salsa
( SERVES 8 )

NZ Woman's Weekly 14/2/2005

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1 punnet	Dried strawberries
1	Orange
1 tbsp	Sugar
¼ cup	Freshly squeezed orange juice
5 cm	Oranges, piece

Place milk, cream, caster sugar, vanilla and orange rind in a saucepan.
Slowly bring to the boil, stirring often. Sprinkle gelatine over water in a heat-proof bowl.
Leave to swell for five minutes. Microwave gelatine on high for 10 to 15 seconds or until gelatine is liquid.
Stir into hot milk mixture. Pour mixture into eight half-cup-capacity cups or ramekins.
Cool and refrigerate until set. Serve with orange and strawberry salsa.
Strawberry orange Salsa: Instead of chopping orange rind finely for the salsa, use a zester to make thin rind strips before peeling the orange.
Hull strawberries and cut into quarters. Peel orange, reserving a 5cm piece of skin.
Chop orange flesh roughly. Combine strawberries, orange, sugar and orange juice. Slice reserved orange rind up very finely.
Stir into strawberry mixture.