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Orange Panna Cotta

Source of Recipe

From "Short and Sweet" by Gale Gand and Julia Moskin


Recipe Introduction

"Panna cotta, a simple mixture of cream and gelatin, is a busy cook's best friend. It gives you the luscious, trembling texture of a cool custard, without any of the painstaking cooking and stirring. Really, it's more like making Jell-O. All you do is mix and chill—but since you're using fresh ingredients, the taste is all homemade. This particular combination of orange and vanilla flavors is my homage to the Creamsicle."

List of Ingredients

â—¦ 1 tablespoon unflavored dry gelatin
â—¦ 4 cups heavy cream, or 2 cups cream and 2 cups milk or buttermilk
â—¦ ½ vanilla bean, split lengthwise
â—¦ 6 wide strips of freshly peeled orange zest (orange part only)
â—¦ ¾ cup sugar
â—¦ A small block of milk chocolate, for garnish (optional)


Recipe

Pour 3 tablespoons of cool water into a small bowl. Sprinkle the gelatin over the water a little bit at a time and let soak for about 10 minutes (do not stir).

Meanwhile, heat the cream, vanilla bean, orange zest, and sugar to a simmer in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into six to eight ramekins or dessert cups, or into one larger dish. Chill, uncovered, for at least 3 hours.

To unmold, dip the bottoms of the cups in hot water for 10 seconds, then shake the panna cottas out onto dessert plates (or, simply serve in the cups or by big spoonfuls). If they don't come right out, run a knife around the edges to break the suction and try again. Using a vegetable peeler and a block of chocolate, shave chocolate curls onto the tops of each serving. Serve cold.

Makes 6 to 8 servings