Orange Panna Cotta

Panna cotta is a silky custard made without eggs that's often topped with a sauce. Tossing orange sections with turbinado sugar adds a rich flavor you won't get using granulated sugar.
Photo by Martha H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 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

  • Garnishes: sweetened whipped cream, fresh mint sprigs

  • 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

Directions

Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.) Meanwhile, carefully remove 3 (2- x 1-inch) strips of rind from 1 navel orange using a vegetable peeler. Reserve orange for another use. 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. Pour mixture into 6 (4-oz.) dessert glasses or wineglasses. Cover and chill 8 hours. 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. Note: Tested with HAIN Pure Foods Natural Turbinado Sugar. Buttery Orange Curd: 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. 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. Note: Tested with Simply Orange 100% Pure Squeezed Orange Juice.

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