Blood Orange Panna Cotta
Blood Orange Panna Cotta
This is a recipe is from the Bon Appétit Test Kitchen
Servings: 6
Ingredients
- 2⅓ cups fresh blood orange juice, divided from about 12 oranges
- 1¾ tsp unflavored gelatin
- ¾ cup sugar, divided
- 7 tsp finely grated blood orange peel, divided
- ⅔ cup plain Greek-style yogurt
- ⅔ cup heavy whipping cream
- ½ tsp fresh lemon juice
- ½ tsp cardamom seeds, crushed from about 16 pods
Instructions
- 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 1⅓ cups orange juice, ¼ 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 the syrup over each panna cotta and serve.