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Friday, February 14, 2014

Chew on This | Panna Cotta with Blood Orange Syrup

Want to impress someone? Make this.

It's Panna Cotta with Blood Orange Syrup. 

And I also threw in some supremed blood oranges. Ohhh, fancy town.


I think your Valentine would really appreciate your effort. And, you know, you would benefit from your effort as well. There's enough for two, and then some. Yum!



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Here's our recipe:

Panna Cotta with Blood Orange Conserve

Panna Cotta:
1 C milk
1 scant T unflavored gelatin powder
2 C heavy cream
1 1/2 tsp vanilla
1/3 C granulated
pinch of salt

In a sauce pan, pour in milk and dust milk with gelatin powder. Let stand 5 minutes. Next, turn on heat to medium and stir mixture until all the gelatin dissolves. Don’t allow mixture to come to a boil.
Once gelatin is dissolved, add the cream, vanilla, sugar and salt. Stir to incorporate.  Allow this mixture to warm over medium heat for 5-7 minutes, stirring often. Do not boil.
Remove pan from heat and allow mixture to cool slightly. Ladle mixture into individual serving dishes (depending on size of dish, makes 5-7 servings). Cover with plastic wrap and allow to set in the refrigerator for a minimum of 5 hours or more.  

Blood Orange Syrup:
1/2 C fresh blood orange juice (about 2 large blood oranges)
2 T granulated sugar
1/2 t corn starch

2 blood oranges, sliced supremed

In a small sauce pan over low to medium-low heat, combine your blood orange juice and sugar. Once warmed, almost to bubbling, remove about 1 T of juice and place into a small bowl with the corn starch. Stir to dissolve corn starch completely. Once dissolved, pour the corn starch mixture into the juice/sugar mixture. Stir and continue to warm mixture over low to medium-low heat until it thickens to a syrup consistency. Remove from heat and allow syrup to cool for 3-5 minutes before spooning over your panna cotta.

To supreme blood oranges (or any citrus, for that matter), start by slicing about a half inch off the ends of the fruit. This creates a flat, stable bottom. Now, with a sharp knife, slice the peel off of the orange, ensuring that you are taking off all the white pith, as well. Once the peel is removed, you should be able to see the white membrane between each orange section. Take your knife and place it as close to the membrane as possible and cut to the center. Do this on the other side of the orange section and you should have a lovely fruit segment. Continue around the orange until all segments are out.

To serve, spoon Blood Orange Syrup and supremed blood orange slices onto panna cotta and enjoy.

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