1
: Sprinkle 1 envelope gelatine over 3 tbsp (45 mL) orange juice. Let stand until completely absorbed, about 5 minutes. Heat remaining 3 tbsp (45 mL) orange juice in microwave 5 – 10 seconds at a time just until it reaches a boil (or in very small saucepan over high heat). Pour over gelatine mixture and stir until completely dissolved.
2
: Using blender or immersion blender, mix yogurt, sweetened condensed milk or caramel flavoured sauce and orange zest until smooth. Add dissolved gelatine and blend to combine.
3
: Pour into small ramekins sprayed with non-stick spray. Cover with plastic wrap and refrigerate until set, about 2 - 4 hours.
4
: Topping: Toss strawberries with sugar together and let stand for about half an hour for juices to form. Stir in blueberries.
5
: To serve: Unmold by first running the tip of a knife around the edges. Place small plate on top of ramekin, and invert (you may need to gently shake the ramekin to release the panna cotta). If it doesn’t release, either a) ease out of ramekin with the edge of a spoon, or b) partially fill a shallow bowl with hot tap water, and dip bottom of ramekins three quarters of the way for about 10 seconds to loosen. Spoon berries over and around panna cotta.
6
: * Grate outside rind (dark orange colour) only
7
: Variation: For Lemon Panna Cotta, substitute lemon juice and zest for the orange, and use Eagle Brand Regular or Low Fat Sweetened Condensed Milk.