My F&W
quick save (...)
Buttermilk Creamsicle Panna Cotta
© Dana Gallagher

Buttermilk Creamsicle Panna Cotta

  • ACTIVE: 40 MIN
  • TOTAL TIME: 9 HRS 30 MIN
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  1. 2 large navel oranges
  2. 1/2 cup sugar
  3. 1/2 cup water
  4. 2 bay leaves
  5. 1/2 teaspoon whole black peppercorns
  6. 1 envelope (2 1/4 teaspoons) unflavored gelatin
  7. 3/4 cup fresh orange juice, strained
  8. 2 tablespoons heavy cream
  9. 2 cups buttermilk
  1. Peel the zest from 1 of the oranges in 1-inch-wide strips. In a small saucepan, combine the orange zest strips with the sugar, water, bay leaves and peppercorns and simmer over moderate heat until the sugar is dissolved. Pour the mixture into a heatproof bowl and let steep for 2 hours. Strain the syrup.
  2. Meanwhile, in a small bowl, sprinkle 3/4 teaspoon of the gelatin over 1/4 cup of the orange juice and let stand until the gelatin softens, about 10 minutes. Scrape the orange gelatin into the small saucepan and set over low heat, stirring, until melted. Stir in the remaining 1/2 cup of orange juice. Pour the orange gelatin into wineglasses or parfait glasses and refrigerate until completely set, at least 1 hour.
  3. In the small saucepan, combine the cream with 1/4 cup of the sugar syrup. Sprinkle the remaining 1 1/2 teaspoons of gelatin over the cream and let stand until the gelatin softens, about 10 minutes. Heat, stirring, just until melted, then pour the mixture into a glass measuring cup. Add the buttermilk and 1/4 cup of the syrup and let cool to room temperature. Gently pour the buttermilk mixture over the orange gelatin in each glass and refrigerate until very firm, at least 6 hours or overnight.
  4. Working over a bowl, peel the oranges with a sharp knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into the bowl. Stir in any remaining orange sugar syrup and refrigerate until the panna cotta is chilled. Spoon the orange sections into the glasses just before serving.
Make Ahead The panna cotta and orange compote can be refrigerated separately for up to 2 days. Notes One Serving 242 calories, 4.9 gm total fat, 3.0 gm saturated fat, 44 gm carb.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.