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Buttermilk Panna Cotta with Caramelized Blood Oranges

Tis the season... for blood oranges!


We've been eating these in salads, but I thought I'd try something new. I took a cup of water, a cup of sugar, and brought it to a boil until the sugar was dissolved. I caramelized two oranges, sliced, to make a pretty pink syrup, and sweeten the orange slices.


Then I made a panna cotta with low fat buttermilk, and the orange syrup and slices were the perfect complement.

Panna Cotta (from www.Epicurious.com)

2 tablespoons water
2 teaspoons unflavored gelatin
(*I used one ENVELOPE of gelatin and 3 T. water)

1 cup whipping cream
7 tablespoons sugar

2 cups reduced fat buttermilk (2%)
3/4 teaspoon vanilla extract

Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over. Let stand until gelatin softens, approximately 10 minutes.

Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes.

Stir buttermik and vanilla extract into cream mixture. Pour mixture through fine strainer into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.

Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate.


Comments (9)

Barb Cabot:

I was just reading Jerry's posted recipe for a arugula
salad with blood oranges and then I came here. The photos and description are wonderful. I love the step by step photos you include, so helpful. This summer when the kids come home I'll have many new things to prepare thanks to you and many slowtrav expert cooks.


That is one gorgeous looking desert. If it tastes half as good as it looks it mush be fantastic.


I should be more attentive to my produce section... I do not think I have ever seen blood oranges at Safeway? Do I need to go to Bristol Farms to find some? :)

Like Barb, I read Jerry's post on his Arugula Salad with Blood Oranges and been wanting to try some.

That looks delicious!

Panna cotta is one of my favorite desserts and this one looks fantastic. Does the buttermilk change the taste much from regular panna cotta?


Beautiful photos, Palma. It all looks delicious!

I am guessing that they came from Bristol Farms too. Bill says that the ones at our local market looked terrible.


I got them at my regular Albertsons, no need for BF.

The buttermilk makes the panna cotta a little "tangier"! It is good even without the fruit or syrup!

Panna cotts made iwth buttermilk is one fo my favourite desserts - we'll have to try this out. Thanks for sharing.

I love panna cotta. This recipe looks wonderful. Not sure if I have ever seen blood oranges here in Hawaii. I guess I could try mangoes or some other fruit instead.

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