I think I’m going to have to fess up to a case of the winter blahs. Even though we’ve had a few sunny days this week, it has been bitterly cold.
So here it is:
I’m tired of the gray skies. Tired of the cold. Tired of the wind. Tired of dead brown grass. Even tired of the pumpkin/cinnamon/spicy flavors I associate with fall and winter.
Then a blip of sunshine fell into my lap in the form of a luscious, citrusy beautifully summer recipe. So I had to make it as fast as I could and, boy, was that a good decision. Even Captain Cavedweller liked it, which is saying a lot.
This recipe for Luscious Orange Panna Cotta is easy to make and so flavorful and smooth and wonderful and fragrant. It is like breathing in a bit of summer.
If you’ve got a case of the winter blahs, I highly encourage you to make haste and make it right away! You’ll be so glad you did. Just remember, you need to let this rest in the fridge for about 8 hours, so plan accordingly!
First we’ll make the Buttery Orange Curd. Then we’ll whip together the Panna Cotta.
Buttery Orange Curd
2/3 cup sugar
2 ½ tbsp. cornstarch
1 1/3 cups orange juice
1 large egg, lightly beaten
3 tbsp. butter
2 tsp. orange zest
Pinch of salt
Combine sugar and cornstarch in a 3-quart saucepan. Gradually whisk in orange juice. Whisk in egg. Set on medium burner and bring to a boil, whisking constantly, and cook three to four minutes or until mixture starts to thicken.
Remove from heat then whisk in butter, zest and salt. Place heavy-duty plastic wrap directly on the curd, to prevent a film from forming, and chill eight hours. Store leftovers in the fridge for up to three days.
Luscious Orange Panna Cotta
A silky custard, made without egg…
1 3/4oz envelope unflavored gelatin
1 cup cold milk, divided
3 navel oranges, divided
1 ¾ cups heavy cream
¼ cup granulated sugar
½ tsp. vanilla extract
¼ cup sparkling sugar
Sprinkle gelatin over ¼ cup milk in a small bowl. Stir until moistened. Let stand five minutes (it will be lumpy).
Removed three 2×1 inch strips of rind from an orange with a peeler. Make sure you have properly washed your orange before peeling off rind.
Cook heavy cream, granulated sugar and orange rind strips in a saucepan over medium-low heat, stirring occasionally for about four minutes or until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until completely dissolved. Add in vanilla and remaining ¾ cup milk. Stir in then discard orange strips.
Pour mixture into six 4-ounce dessert glasses or wineglasses. Cover with plastic wrap and chill eight hours.
Peel and section remaining oranges. Make sure you have removed all the peel and bitter white pith. Roll orange sections in sparkling sugar.
Top Panna Cotta with Buttery Orange Curd and sugared oranges. Garnish with a dollop of whipped cream. May be stored in fridge for up to three days.
Enjoy and Happy Entertaining!