Step 1

Mix the oil and salad dressing together. Brush three ramekins or three large muffin tin slots with the mixture. Set aside.

Step 2

Heat milk over medium heat and when simmering. sprinkle the gelatin over the milk. Let the gelatin soften for a couple minutes then place the milk back on low heat and stir to melt the gelatin.

Step 3

Take the milk off the heat and add the yogurt and goats cheese. When the goat cheese and yogurt are melted in, stir in the honey, cumin seeds and salt to taste.

Step 4

Pour into the moulds about ¾ of the way and set in the fridge for at least 2 hours or overnight.

Step 5

Pre heat the oven to 350F. Gently toss the tortilla strips in oil and bake for 10 minutes until crisp.

Step 6

While the panna cottas are setting, marinate the shrimp in the salad dressing for 20 minutes. Grill the shrimp on high heat until pink and cooked through. Set aside.

Step 7

Mix the avocado, salt, lime juice and cumin powder together. Keep covered and in the fridge.

Step 8

When the panna cotta is set, run a sharp knife around the edges to loosen from the moulds. Gently tip over to release.

Step 9

Smear the mashed avocado on the side of the bowl or plate. Place the panna cotta in the middle of the bowl. Place shrimp around the panna cotta. Top with tortilla strips and sliced chilies. Add maché and top the panna cotta with a tablespoon of the dressing.