This is an early form of panna cotta and blancmange. It is a milk pudding from medieval times that would have used isinglass (fish bladders) to set.
- 5 Sheets Leaf gelatine (or powder equivalent)
- 500 ml Milk
- 75 g Sugar
- 1 tbsp Orange juice
Cut the gelatine leaves into small pieces and soak in water to soften. For more precise instructions, check the details on the gelatine packaging.
Stir the orange juice into the milk and leave to settle for 5 minutes. Place the milk in a pan over a medium heat and add the sugar. Stir well until all of the sugar has dissolved and then remove from the heat.
Add the gelatine to the milk and stir to dissolve. Sieve the liquid and then pour into silicone molds. Leave to set in the fridge overnight.