Panna Cotta With Balsamic Reduction and Oranges

Name: Panna Cotta With Balsamic Reduction and Oranges
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6-8 serving(s)
Ingredients: 1 (1/4 ounce) envelope unflavored gelatin (about 1 tablespoon); 2 tablespoons cold water; 2 cups heavy cream; 1 cup half-and-half; 1/3 cup sugar; 1 1/2 teaspoons vanilla extract; 3/4 cup balsamic vinegar; 2 tablespoons sugar; 2 oranges

Be the first to review this recipe

Recipe by Chef Jean

My favorite way to serve this is to let the panna cotta cool in one large container, then spoon into a martini or wine glass with layers of orange segmants and drizzles of the balsamic reduction. You can also use strawberries instead of oranges, but I really like the juice of the citrus as is seeps into the panna cotta. I did not include chill time, or reduction time as these will vary.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 25mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

(1/4 ounce) envelope unflavored gelatin (about 1 tablespoon)
2

tablespoons cold water
2

cups heavy cream
1

cup half-and-half
¹⁄₃

cup sugar
1 ¹⁄₂

teaspoons vanilla extract
³⁄₄

cup balsamic vinegar
2

tablespoons sugar
2

oranges

DIRECTIONS

FOR REDUCTION:
Simmer the vinegar and the 2T sugar until reduced by half, chill until ready to use.
FOR PANNA COTTA:
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla.
Pour mixture into an airtight container or a glass bowl, cover and chill for at least 4 hours. Overnight is better.
FOR ORANGES:
Right before you're ready to serve supreme both oranges.
Remove about 1/2 inch from the top and bottom of your oranges. You want to reveal the fruit beneath the peel and you don’t want to cut away too much of the fruit.
Working carefully with a sharp knife, cut away all of the peel and pith from the sides of the fruit.
Note the thin, white membranes that divide up the orange. They should be easy to see once the peel has been completely removed from the fruit. Insert your knife as close to that membrane as possible and make a slice parallel to it, right to the center of the orange, do the same thing to the membrane on the other side of that section. Continue to so the at every membrane around the whole orange.
If you have trouble with this there is a tons of videos on the web hat show you how.

Submit a Recipe Correction