Maple-Sweetened Blood Orange Panna Cotta
Cool and creamy, sweet and slightly bitter, this is a simple yet sophisticated dessert for two.
Servings 2 people
- 3/4 cup whole cream
- 2 blood oranges
- 3/4 cup 2% milk (organic if possible)
- 1 teaspoon gelatine
- 3 Tablespoons pure maple syrup
In a small sauce pot, gently heat cream over medium-low heat. Do not boil. Zest in the rind of both oranges.
Turn off heat, cover with a lid and infuse for 10 minutes.
In a small mixing bowl, sprinkle the gelatine over the milk. Let stand for 5 minutes until the gelatine blooms (begins to dissolve and become opaque). Stir well.
Using a fine-mesh sieve, strain the hot, orange infused cream into the milk. Whisk well to fully dissolve the gelatine.
Pour in the maple syrup and whisk again. Let mixture cool to room temperature, then give one final whisk and pour into two 1 -cup ramekins, 250mL jars, or champagne coupes, as I did.
Refrigerate for at least 4 hours or over night.
Calories: 445kcal | Carbohydrates: 28g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 129mg | Sodium: 82mg | Potassium: 281mg | Sugar: 23g | Vitamin A: 1430IU | Vitamin C: 7.4mg | Calcium: 202mg