Buttermilk Orange Panna Cotta
Light but creamy Buttermilk Panna Cotta is a foolproof dessert choice. You can cook it way ahead of time plus it’s almost impossible to find a person who doesn’t like it. Everybody will enjoy this creamy vanilla bean deliciousness topped with fresh oranges. It’s a perfect dessert for warmer weather. Especially spring, when you can sit outside and have a teaspoon of light panna cotta and a sip of slightly chilled sweet wine. Yeah, life can be unbearably good sometimes!
It’s surprisingly easy to cook panna cotta. The only tricky part is to remove soft jello-like dessert from the mold. To make it easier, briefly dip the bottoms of the mold in warm water and invert onto dessert plates. However, it’s not a requirement. You can serve your panna cotta in glass ramekins topped with fruits or berries. For this recipe we chose fresh oranges and sweet orange sauce. It’s a great combo that gives a burst of freshness and bright flavor! Try it yourself and tell us what you think =)
- unflavored gelatin - 1 1/2 teaspoons
- coconut oil spray or another cooking spray
- water - 2 tablespoons
- heavy cream - 1 1/4 cup
- sugar - 3/4 cup divided
- vanilla - 1 pod, split lengthwise
- kosher salt - 1/4 teaspoon
- buttermilk - 1 3⁄4 cups
- orange - 1
- fresh orange juice - 1/2 cup
- fresh mint - small bunch, for serving
- Pour 2 tablespoons of water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 7-10 minutes.
- Lightly spray the molds with coconut spray.
- Meanwhile, in a medium saucepan over medium-low heat, combine the heavy cream, 1/2 cup of sugar, and pinch of salt.
- Scrape seeds from the vanilla pod into the pan, then add pod.
- Simmer for aproximately 5 minutes, stirring frequently to dissolve the sugar. Reduce the heat and add the gelatin and buttermilk.
- Remove from the heat and strain the mixture trough the mash sieve. Cool the custard until lukewarm.
- Pour the mixture into small ramekins or other containers.
- Refrigerate panna cotta until set, about 4 hours.
- Meanwhile, cut off the orange peel. Using a sharp knife remove all the membranes and release the segments. Reserve them for later use.
- In a small sauce pan combine the orange juice, 1 tablespoon of grated or chopped orange zest and the remaining 1/4 cup of sugar.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the sauce slightly thickens.
- Remove from the heat and cool.
- To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates or serve in the ramekins.
- Top with a little bit of orange sauce, orange slices, and fresh mint.