Goat’s Curd and Blood Orange Cream

I love the voluptuous texture of this dessert, with its lovely balance of acidity from the curd and yoghurt cutting through the sweetness. I prefer to use fresh goat’s curd from either Woodside in South Australia or Yarra Valley’s Richard Thomas because of its superior creaminess. The dessert can be made in one large tin or constructed in smaller ring moulds (that can be easily lifted off), resulting in a stylish offering for each person.