Panna cottaBlood orange sauce8 teaspoons 18-year aged balsamic vinegar3 sprigs mintPanna Cotta 1 cup heavy cream 3 cups whole milk 3/4 cup sugar 1 vanilla bean Pinch of salt 1 1/2 envelopes unflavored gelatin (3 teaspoons) 2 teaspoons pure vanilla extract
• Add cream, 2 cups of milk, sugar, vanilla bean (split and scraped) and salt to a heavy bottomed saucepan. Heat over medium heat until the mixture begins to bubble around the edges. Turn off the heat and let sit for 15 minutes, allowing the vanilla to infuse.
• Add the remaining 1 cup of milk to a small bowl. Sprinkle the gelatin over the cold milk and let soften for 5 minutes, then whisk into the warm milk mixture. Heat over medium heat, whisking constantly until the mixture returns to a simmer and the sugar and gelatin are completely dissolved. Remove it from the heat, then strain the mixture through a fine mesh sieve into a large liquid measuring cup or other container. Stir in the vanilla extract. Allow the mixture to cool until it just begins to thicken, then stir gently to disperse the vanilla beans.
• Divide the mixture among 8, 4-oz. aluminum tins or ramekins, cover with plastic wrap and refrigerate to set, at least 4 hours, preferably overnight, up to 2 days.
Blood Orange Sauce
2 cups freshly squeezed blood orange juice3/4 cup, plus 2 Tablespoons sugarPinch of salt1/2 cup dry white wine4 1/2 teaspoons cornstarch4 1/2 teaspoons waterJuice of 1 lemon
• Combine blood orange juice, sugar, salt and wine in a small saucepan set over high heat. Bring to a boil, reduce heat to medium and cook for 5 minutes.
• In a small bowl, lightly whisk the cornstarch with the water, then whisk it into the sauce. Continue cooking for 1 to 2 minutes longer until the sauce is thickened. Stir in the lemon juice and set aside to cool. Serve cold or at room temperature.
• To serve, place 1/4 cup blood orange sauce on the bottom of a chilled plate or bowl. Remove panna cotta from the tin or ramekin by running a warm butter knife around the outside of the tin. Invert the panna cotta onto the center of the serving plate. If you have a bit of difficulty, you can first set it in a small bowl of hot water for a minute or so to help it release from the bottom. For each panna cotta, drizzle 1 teaspoon of aged balsamic vinegar on top of the blood orange sauce in a circular pattern. Garnish with fresh mint.
Makes 8 servings
