Sunday, January 30, 2011
1 1/2 teaspoons unflavored gelatin powder
3 tablespoons cold water
1 cup freshly squeezed blood orange juice
1 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
3/4 cup buttermilk
Sprinkle the gelatin over the cold water in a small bowl and let soften for five minutes.
Pour the blood orange juice into a small saucepan and bring it to a boil. Reduce by half, about five minutes. Pour the reduction into a small bowl and set aside to cool slightly.
Give the saucepan a quick rinse and dry and set it back on the stove. In it, place the cream and sugar and warm it over medium heat, stirring occasionally, just until it begins to simmer--do not boil. Meanwhile, heat the softened gelatin in the microwave on high heat until it's melted, about 15 seconds. When the cream is ready, whisk in the melted gelatin and vanilla until the mixture is smooth. Pour the cream mixture into a metal bowl set over an ice bath. Stir until cool to the touch. Whisk in the buttermilk and the reduced blood orange juice. Pour into four custard cups or ramekins set in a large shallow dish. Chill until set, at least 2 hours, or up to 24 hours.
When the panna cotta is set, unmold by dipping each dish in a pan of warm water, nudging the edges of the panna cotta from the dish with a thin knife if necessary, and invert them onto serving plates.