Blood Orange Panna Cotta

Blood Orange Panna Cotta
Makes 6
  • PREP: 30 minutes
  • TOTAL: 55 minutes

Ingredients

  • 2 1/3 cups fresh blood orange juice (from about 12 blood oranges), divided
  • 1 3/4 teaspoons unflavored gelatin
  • 3/4 cup sugar, divided
  • 7 teaspoons finely grated blood orange peel, divided
  • 2/3 cup fat-free plain Greek-style yogurt
  • 2/3 cup heavy whipping cream
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon cardamom sees, crushed (from about 16 pods)
  • ingredient tip

    Blood oranges are an old Sicilian variety. They’re grown in California, Texas, and Arizona.

Preparation

  • Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.
  • Stir gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/2 cup sugar and 5 teaspoons orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream, and lemon juice into orange juice mixture until smooth. Divide among six small goblets. Chill until set, at least 4 hours ahead.
  • Stir 11/3 cups orange juice, 1/4 cup sugar, 2 teaspoons orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tablespoons, 16 to 17 minutes. Strain syrup into small bowl; chill.
  • Spoon some of syrup over each panna cotta and serve.
Dished @ Katherine Martinelli