Friday, September 23, 2011

Lucious Orange Panna Cotta

This delicious recipe from Southern Living might look difficult, but it's quite easy and the results are spectacular.

Lucious Orange Panna Cotta


1 (1/4-oz.) envelope unflavored gelatin
1 cup cold milk, divided
3 navel oranges, divided
1 3/4 cups heavy cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup turbinado sugar
1 cup Buttery Orange Curd * recipe below
Garnishes: sweetened whipped cream, fresh mint sprigs


1. Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.)
2. Meanwhile, carefully remove 3 (2- x 1-inch) strips of rind from 1 navel orange using a vegetable peeler. Reserve orange for another use.
3. Cook heavy cream, granulated sugar, and orange rind strips in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in vanilla and remaining 3/4 cup milk. Discard orange rind strips.
4. Pour mixture into 6 (4-oz.) dessert glasses or wineglasses. Cover and chill 8 hours.
5. Peel and section remaining 2 navel oranges. Roll orange sections in turbinado sugar. Top panna cotta with Buttery Orange Curd and sugared oranges. Garnish, if desired. Store leftover panna cotta in refrigerator up to 3 days.

Buttery Orange Curd


2/3 cup sugar
2 1/2 tablespoons cornstarch
1 1/3 cups orange juice
1 large egg, lightly beaten
3 tablespoons butter
2 teaspoons orange zest
Pinch of salt

1. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in orange juice. Whisk in egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.
2. Remove from heat; whisk in butter, zest, and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming), and chill 8 hours. Store leftovers in refrigerator up to 3 days.

Recipe and picture are the property of southern living magazine.

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