These creamy pots of goodness are ideal for entertaining or transporting. Top with summer fruits or extra orange.
- 3 level tsp gelatine
- 1 cup milk
- 500ml cream
- 2 x (180g) white chocolate
- 2 strips orange peel
- 1 cup sugar
- ½ cup water
- ¼ cup almonds, flaked/sliced
- Sprinkle the gelatine over the milk and allow to swell for 5-10 minutes. Gently heat the cream in a medium saucepan with the milky bar and orange peel until smooth but never simmering. Remove from the heat and stir in the milk and gelatine mixture until smooth and the gelatine has dissolved.
- Allow to cool to room temperature, then stir to mix well and pour into 6 small jars or serving glasses. Chill for at least 2 hours or until set.
- For the praline, line a large, shallow tray with baking paper. Place the sugar in the centre of a heavy-based saucepan and pour the water around the edges. Heat over a medium heat without stirring (you can swirl the pan once or twice to make sure the sugar and water are well mixed).
- Let simmer for 5-8 minutes or until starting to colour, then swirl the pan gently to colour the mixture evenly until it develops into a deep caramel. Add the almonds and swirl to incorporate and pour out onto the lined tray. Very carefully tilt the tray to make a thin sheet of caramel.
- Allow to cool for 10 minutes, then bang the tray on the bench to shatter the toffee into shards, or crush with a rolling pin for fine sprinkles.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author