blood orange vanilla panna cotta

Recipe by Berghoff Catering & Restaurant Group

Heat cream, sugar and vanilla in 8-quart pot, over medium-high heat.  Do not boil.  In a separate, small bowl mix the warm water and gelatin until the gelatin is dissolved. Add water/gelatin to pot with the cream mixture and cook over medium heat for 3 minutes.  Remove from heat and let sit until it reaches room temperature.  Pour mixture into desired serving glasses and refrigerate for 2 hours.

Place all ingredients into 8-quart pot.  Heat over medium-high heat, stirring periodically until mixture comes to a boil and eventually the liquid is reduced down to half, giving it a syrup consistency. Chill to room temperature, then pour over panna cotta. Garnish with zest of blood orange and mint sprig.

Note: Panna cotta should be consistency of flan or custard.

via Blood Orange Vanilla Panna Cotta — Berghoff Catering & Restaurant Group.

 

Ingredients:

Panna Cotta
1 ½ cups heavy cream
2 ½ ounces sugar
1 teaspoon vanilla extract
1 ounce warm water
1 ¼ teaspoons gelatin powder

Blood Orange Vanilla Syrup
1 cup Cello Via Blood Orange Vanilla Liquor
2 ounces sugar
¼ teaspoon vanilla extract
Juice from one blood orange
Blood orange zest, for garnish

 

Number of servings: 4

Cooking time: 20 minutes