Buttermilk Creamsicle Panna Cotta

Name: Buttermilk Creamsicle Panna Cotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 bay leaves; 1 teaspoons whole black peppercorns; 473 milliliters buttermilk; 2 teaspoons envelope unflavored gelatin; 2 Tbsps heavy cream; 2 larges navel oranges; 177 milliliters fresh orange juice, strained; 4 servings Try Build-A-Meal; 118 milliliters sugar; 118 milliliters water

Buttermilk Creamsicle Panna Cotta requires approximately 45 minutes from start to finish. This recipe makes 4 servings with 526 calories, 14g of protein, and 14g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up navel oranges, peppercorns, peppercorns, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.

Instructions

Peel the zest from 1 of the oranges in 1-inch-wide strips. In a small saucepan, combine the orange zest strips with the sugar, water, bay leaves and peppercorns and simmer over moderate heat until the sugar is dissolved.

Ingredients you will need

Orange Zest

Peppercorns

Bay Leaves

Orange

Sugar

Water

Equipment you will use

Sauce Pan

Pour the mixture into a heatproof bowl and let steep for 2 hours. Strain the syrup.

Ingredients you will need

Syrup

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Bowl

Meanwhile, in a small bowl, sprinkle 3/4 teaspoon of the gelatin over 1/4 cup of the orange juice and let stand until the gelatin softens, about 10 minutes. Scrape the orange gelatin into the small saucepan and set over low heat, stirring, until melted. Stir in the remaining 1/2 cup of orange juice.

Ingredients you will need

Orange Flavored Gelatin

Orange Juice

Gelatin

Equipment you will use

Sauce Pan

Bowl

Pour the orange gelatin into wineglasses or parfait glasses and refrigerate until completely set, at least 1 hour.

Ingredients you will need

Orange Flavored Gelatin

In the small saucepan, combine the cream with 1/4 cup of the sugar syrup.

Ingredients you will need

Simple Syrup

Cream

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Sauce Pan

Sprinkle the remaining 1 1/2 teaspoons of gelatin over the cream and let stand until the gelatin softens, about 10 minutes.

Ingredients you will need

Gelatin

Cream

Heat, stirring, just until melted, then pour the mixture into a glass measuring cup.

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Measuring Cup

Add the buttermilk and 1/4 cup of the syrup and let cool to room temperature. Gently pour the buttermilk mixture over the orange gelatin in each glass and refrigerate until very firm, at least 6 hours or overnight.

Ingredients you will need

Orange Flavored Gelatin

Buttermilk

Syrup

Working over a bowl, peel the oranges with a sharp knife, removing all of the bitter white pith.

Ingredients you will need

Orange

Equipment you will use

Knife

Bowl

Cut in between the membranes to release the sections into the bowl. Stir in any remaining orange sugar syrup and refrigerate until the panna cotta is chilled. Spoon the orange sections into the glasses just before serving.Make Ahead: The panna cotta and orange compote can be refrigerated separately for up to 2 days.Notes: One Serving: 242 calories, 4.9 gm total fat, 3.0 gm saturated fat, 44 gm carb.

Ingredients you will need

Orange Slices

Simple Syrup

Compote

Orange

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bay leaves 1teaspoons

whole black peppercorns 473milliliters

buttermilk 2teaspoons

envelope unflavored gelatin 2Tbsps

heavy cream 2larges

navel oranges 177milliliters

fresh orange juice, strained 4servings

Try Build-A-Meal 118milliliters

sugar 118milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.