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Orange Panna Cotta with Shortbread

Panna Cotta is traditionally a combination of cream, milk and sugar, set with gelatine. In our version we use low fat yoghurt and set it with McDougalls Orange Jelly crystals, served with caramelised oranges and poppy seed shortbread biscuits.

Prep Time: 25 mins
Cooking Time: 15 mins
Serves: 10


  • 200g McDougalls Orange Jelly crystals
  • 440ml Boiling water
  • 560g Low fat natural yoghurt

For the garnish

  • 30 Orange segments
  • 150g Granulated sugar
  • 30ml Orange juice

For the shortbread

  • 100g Butter
  • 150g McDougalls Plain Flour
  • 50g Caster sugar
  • Zest of 1 orange
  • 20g Poppy seeds
  • 30g Caster sugar (for dusting)


  1. Dissolve the McDougalls Jelly crystals in the boiling water and allow to cool slightly.
  2. Mix through the yoghurt and pour into 10 suitable moulds, then place in the fridge until set.
  3. Heat the sugar in a pan and cook to a caramel stage. Allow to cool slightly, add the orange juice, then place in the orange segments. Leave to one side.

For the shortbread

  1. Rub together all the ingredients until an even dough is formed.
  2. Roll out the shortbread, cut into rounds and bake at 165°C for approximately 15 minutes or until they just begin to colour.
  3. Remove from the oven, dust with caster sugar and cool.

To Serve

  1. Carefully remove each panna cotta from the mould and place on a plate with 3 orange segments and 2 pieces of shortbread.

Additional Tips

  • This recipe also works really well using McDougalls lime and strawberry jellies
  • For a more traditional style panna cotta, replace the yoghurt with double cream
  • Make sure you dust the shortbread with the caster sugar as soon as these come out of the oven, to ensure the sugar sticks to the biscuits