Wednesday, January 22, 2014

Panna Cotta with Blood Oranges

So, uh, should we start off by just taking a moment to drool? I mean look at this! Creamy Panna Cotta flecked with vanilla bean and blush colored orange zest, draped in tart, vibrant blood oranges. This Panna Cottta with Blood Oranges is one seriously tasty, seriously pretty dessert

By the way, have we talked yet about my obsession with blood oranges yet? Ya'll I think I've got a thing for produce you can only get for a few months a year. Blood oranges are not only stunning, but they taste amazing. The flavor is like a hybrid of oranges and raspberries and I just can't get enough. Their season also happens to run through Valentine's Day, so it's a pretty perfect opportunity to make a dessert, like this one, that capitalizes on their pretty hue!

Now I know this dessert looks fancy, but you can EASILY whip up this dessert at home. All you need is 6 ingredients and some know-how!
Panna Cotta with Blood Oranges: Makes 4 servings

Ingredients:

For the Panna Cotta:
- 2 cups half and half
- 1/4 cup sugar
- 1 tsp orange zest from 1 small blood orange
- 1 vanilla bean, split
- 1 1/2 tsp unflavored gelatin

For the Oranges:
- 2 whole blood oranges
- The juice of 1 blood orange
- 1/8 cup of sugar
1. Begin by making your Panna Cotta! Bring the half and half, sugar, blood orange zest, and vanilla bean together in a small sauce pan and bring to a boil over medium heat. Be sure to stir the mixture as it's heating to avoid scorching the cream.

2. Once the mixture comes to a boil, remove from the heat, cover, and let sit for 20 minutes while the flavors infuse.
3. After 20 minutes remove the vanilla bean pod and add the gelatin, being sure to whisk constantly until the mixture is well combined.
4. Once the gelatin is incorporated, pour the mixture into four ramekins or small cups. If they don't have a particularly smooth surface, you may want to spray them with cooking spray to make for easier release.

5. Put your Panna Cotta in the fridge and let set for at least 4 hours, or overnight.
6. Once your Panna Cotta is set, start in on those Blood Oranges! You'll want to slice the two oranges into really pretty pieces. To do this, begin by slicing off the ends of your oranges. Then, stand them on their sides and slice off the rind in strips, following the shape of the orange and being sure to remove all the pith. Then turn the oranges on their sides and slice into pretty slices! Once that's done, you can remove the little circle of pith in the middle and you're good to go!
7. Ok, now that the whole oranges are taken care of, combine your blood orange juice and sugar in a small saucepan and bring to a boil over medium-high heat. Continue to boil, stirring occasionally until the mixture thickens and darkens slightly. Once that's happened, remove from the heat!
8. Next, add your blood oranges to your syrup (you can keep it all in the pan!) and flip them to coat them in the syrup. Then, put the pan in the fridge to chill for at least 10 minutes, or until the oranges and the syrup are cool to the touch.
9. Last, but not least, pop your Panna Cotta out of the cup and onto a plate. Top it with one of your prettiest blood orange slices, add smaller slices around the edges and spoon some of the syrup over the top to complete your dessert.
Seriously, guys, is that gorgeous or what?

I hope you get a chance to try this delicious dessert and can utilize these pretty blood oranges while they're in season!

Til next time!
-Becca
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40 comments:

  1. Girl, this looks so delish and I'm thinking it would make a perfect breakfast right about now ;) I LOVE panna cotta from years of working in Italian restaurants, but have never mustered up the courage to make it. I think you've inspired me!

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    1. Thank you so much, Lisa! You should definitely try it out. It's so much easier than you would think!

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  2. Holy cow. This looks amazing. You are an awesome chef!!

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  3. That looks so scrumptious, I've always wanted to try panna cotta ^_^ Now I have no reason not to!

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    1. Thanks, Kate! And hey, get on that- you'll love it!

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  4. This looks fabulous, Becca! I can't believe I've never eaten a blood orange before. Next time I see them in the shop, I'll take one with me! The combination of orange and raspberry, must taste delicious!

    Sofie x
    Little green Sofie

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    1. Thanks, Sofie! You should definitely pick one up. They're so tasty!

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  5. I was already drooling before I read the first sentence. Looks amazing!

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  6. You seriously just know how to make everything look so good!

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  7. You obviously didn't learn about panna cotta and blood oranges from me (your mom!) because I've somehow never tried either one! That's going to change for sure! This looks both beautiful and delicious, Becca.

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    1. Yea, sheesh! Try them both soon little mother!

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  8. Wow, wow, wow. I don't know what looks more inspiring, you're delicious desert or your photography! Great job!

    Emory

    helloscarlettblog.com

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    1. Thank you so much, Emory! Your comment totally made my day!

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  9. Cousin, your food photography just keeps getting better and better! You're going to have to start thinking about making a cookbook... :-)

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    1. Aw shucks, make me blush why don't ya! Thanks, dear cousin! I would so love to write a cookbook someday!

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  10. I think this is the most visually appealing item you've made to date. It looks beautiful-magazine worthy, even! :) Too bad I don't eat gelatin, I wonder if there's something I could sub it for...things to ponder. hah

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    1. Lady, you are the best ever. Thank you so much! I don't know how much success you would have, but you might be able to use agar agar!

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  11. You know, I still have never tried a blood orange before. Looks like something's going to change soon! :D

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    1. Oh, yes, try one soon! They're delicious!

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  12. Holy cow I want this in my belly like right now! It looks beyond amazing!

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  13. I noticed you didn't bloom your gelatin - is that because of the type of gelatin you used or is it just not necessary?

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    1. I haven't found it necessary for this recipe, particularly since I'm using powdered gelatin. You could always do it for good measure, though!

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  14. I made this today, what a great winter pick me up! Thanks for sharing it! I need to work on mskillz a bit with the slicing & what dish works best, but it tasted delicious. I posted a photo on my instagram if you're curious - there's a feed in my sidebar! Thanks again :)

    Megan
    Http://www.garden-variety.net

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    1. Oh I'm so glad you tried it! It looks like it turned out great! A find a good knife does wonders for slicing the oranges. Thanks for reporting in- I'm so happy you liked it!

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