Cinnamon Pannacotta

(ripped off from Umberto's)

Pannacotta: make the yoghurt version of the vanilla & raspberry pannacotta in the Womens' Weekly 'Cook' book, but steep the milk with a cinnamon stick, and add a little powdered cinnamon. Pour into plastic cups and chill.

Praline: 1/2 cup caster sugar, 2 tbsp cold water. Dissolve sugar over low heat then boil for 5-7 minutes. Pour onto toasted pistachios on a lined baking tray. Leave to cool then crush.

Orange sauce: mix grated orange rind, orange juice, butter and sugar in a saucepan, and heat gently. Finish with a little Cointreau.

Turn out pannacotta by dipping base of cup into hot water for 5-10 seconds. Run knife around inside if necessary. Top with praline and orange sauce.

Result: 5
Preparation: several parts, but easy to do for a crowd, and all can be done ahead.