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.