My friend gave me a bag of blood oranges from his tree. They are sweet and so stunning, so I thought they would be a perfect topping for panna cotta. And I had some leftover buttermilk, so I decided to make it buttermilk panna cotta. Just a tablespoon of amaretto added a luxurious almond flavor to this creamy treat. I served it to friends who we have regular dinner parties with, so they’ve eaten a lot of my desserts… and they raved that this might really be their favorite so far!
Guessipe
buttermilk panna cotta
- 3 TBSP cold water
- 1 envelope unflavored gelatin (about 2 1/2 tsp)
- 2 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 cup buttermilk
blood orange topping
- 6 blood oranges
- 1/4 cup sugar
- 1 TBSP lemon juice
- 1 TBSP amaretto
Sprinkle the gelatin over the cold water. Let sit for 5 minutes.
Whisk cream and sugar together over medium heat until it starts to simmer.
Remove from heat and whisk in the gelatin.
Whisk in the buttermilk.
Divide evenly between 8 ramekins. Refrigerate overnight.
Cut the oranges into supremes. Do this over a bowl so that you can capture the juice. Also squeeze the remaining membranes so that you get all the juice.
Refrigerate the blood orange supremes overnight. More juice will come out – pour it into your juice bowl (should end up being about 1/2 cup of juice).
When you’re ready to serve your Panna Cotta, stir and simmer the 1/2 cup blood orange juice, 1/4 cup sugar, and 1 TBSP lemon juice over medium-low heat until it becomes syrupy (about 7 minutes).
Remove from heat and stir in the Amaretto. Pour over the blood orange supremes.
Divide the Blood Orange Topping evenly over the Panna Cotta ramekins and serve!
