Burnt Orange Panna Cotta Recipes

Steps:

• In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir).
• Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. (If the gelatin doesn¿t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved.)
• Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish. Chill, uncovered, at least 3 hours.
• To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful). Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes.
• Notes about the recipe: I love panna cotta because you can combine milks and creams to make it sweeter, more tart, or creamier. And then the flavor can be anything you can imagine goes well with dairy¿raspberry, citrus, coffee, tea, what ever! So it's one of those really flexible desserts that you can tailor to fit the flavors in the rest of your menu, and "flexible" almost never happens when it comes to a dessert recipe. Also, you can vary the container you make it in and turn it out to serve it or leave it in. Try using eggcups, demitasse cups, a hollowed out clean eggshell, shot glasses, anything will do. These are ingredients you might already have in your kitchen, too, so it cuts down on shopping, which is key for me. When I want to cook, I want to get right to it and not have to make a trip to the grocery just to get my hands into some dessert!

Steps:

• Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
• Whisk together confectioners sugar, salt, and 1 cup heavy cream.
• Cook granulated sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a golden caramel. Stir in 1 1/2 teaspoons zest and cook, stirring, until zest is toasted and fragrant, 30 seconds to 1 minute. Stir cream mixture and carefully add to caramel (it will bubble and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
• Stir in gelatin mixture and remaining teaspoon zest until gelatin is dissolved. Stir in orange juice, then let stand just until cooled to room temperature. Pour through a fine sieve into a medium bowl.
• Beat remaining 1/2 cup heavy cream with an electric mixer until it just holds soft peaks. Whisk sour cream in another bowl until smooth. Fold whipped cream into sour cream, then fold into caramel mixture until combined well.
• Spoon into molds and chill until firm, at least 8 hours.
• Dip molds in hot water 2 or 3 seconds and run a thin knife around edge of molds to help release panna cotta. Invert onto dessert plates and let stand at room temperature 20 minutes.
• While panna cotta is standing, remove peel and white pith from oranges with a sharp knife. Holding oranges over a bowl to catch juices, cut sections free from membranes. Squeeze juice from membranes into bowl and coarsely chop orange sections.
• Just before serving, spoon orange pieces and juice over desserts.

Steps:

• In a saucepan, over medium heat, combine the heavy cream, vanilla bean, seeds and orange zest. Bring the liquid to a simmer and cook until it's reduced to 1 1/2 cups.
• In the meantime place the gelatin sheets in a bowl and cover with cold water, about 5 minutes. Pour off water and squeeze any excess water from the softened gelatin sheets. Remove the cream mixture from heat. Whisk in the confectioners' sugar until fully incorporated. Whisk in the softened gelatin sheets, milk, and orange juice and let stand for 3 minutes. Stir to ensure that the gelatin sheets are well dissolved. Strain through a very fine sieve into a medium mixing bowl.
• Place mixture in an ice bath, stirring continually for about 3 minutes to allow it to thicken slightly. Gently stir in half of the whipped heavy cream and then gently fold in the remaining cream. Divide the mixture into the individual molds, filling the molds 1/4-inch from the top. Refrigerate for 1 hour, or until the panna cottas have cooled completely and the gelatin has set.
• To unmold the panna cotta, take the molds directly from the refrigerator and carefully dip them in hot water for 15 seconds. Run a sharp knife around the sides of the mold. Invert the molds over a plate and serve immediately with Sugared Champagne Grapes.
• Sugared Champagne Grapes:
• Whisk together the powdered egg white and water until frothy and light. Brush the champagne grapes lightly with the egg white mixture and roll in 1/2 cup of the sugar. Place the sugared grapes on a bed of the remaining sugar and dry at room temperature for several hours.