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Orange Panna Cotta
Serves 6
Alternative Ingredients are listed in Red

Qty Size Ingredient
6 8oz Ramekins
2 cups Heavy Cream
cups Full Fat Greek Yogurt
Sour Cream
1 tbls Vanilla
1 cup Coarse, Raw Sugar
Granulated Sugar
1 pkg Gelatin
1 lg Blood Orange
1 ea Lime
6 tbls Caramel Sauce
6 pinches Malden Salt
Fresh Ground Black Pepper

Bloom pkg of gelatin in 1 tbls of water.

In a heavy bottom sauce pan heat 1 cup of heavy cream.  Heat ONLY, do not boil.  Once heated, add the cup of sugar and stir gently to dissolve.  Add bloomed gelatin, remove from heat, stirring gently to fully incorporate gelatin.  Add second cup of cold heavy cream and vanilla, mixing gently.

By now the mixture should be cooled to luke warm.  Add yogurt / sour cream and again mix gently and thoroughly.  (you don't want to introduce bubbles into the mixture)

Pour into ramekins and refrigerate for at least three hours to over night.

When ready to serve, carefully de-segment one of the blood oranges and place in a small bowl.  Zest the lime over the top of each ramekin, then squeeze the juice into the bowl of orange segments along with a couple cranks of fresh ground black pepper.  Place one orange segment on each dessert.  Drizzle some caramel sauce around the edge of each dessert, and finally, sprinkle a SMALL amount (a pinch) of the Malden salt over the top.  (if your caramel sauce is already salted you may want to skip this)


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