Buttermilk Panna Cotta with Blood Orange Compote

Wine Pairing: Sauternes

Serves 6

For the Panna Cotta

3/4 Cup

Sugar

Juice from 1/4 lemon

2 Tablespoons

Water

1 1/2 teaspoons

1 1/2 Cups

3/4 Cup + 2 Tablespoons

1/2 Cup

For the Compote

2

Blood oranges, peel and white pith removed

1 teaspoon

Sugar, or to taste

Preparation for Panna Cotta

Combine the sugar and lemon juice in a small, heavy bottomed pot. Drizzle in just enough water to moisten to a sandy texture.

Brush any residual sugar off the sides of the pot with a pastry brush dipped in water.

Cook over medium-high heat until the sugar caramelizes.

Remove from heat, and standing arm’s length from the pot, add the 2 tablespoons of water. Be careful, the mixture will bubble and sputter.

When the sputtering stops, pour into 6 four-ounce Styrofoam cups.

Carefully tilt the ramekins to coat with caramel. Set aside

Soak the gelatin in 2 tablespoons cold water for 15 minutes, until softened.

Pour the cream into a sauce pan and whisk in the sugar. Heat to just below a boil.

Add the softened and stir until it dissolves completely.

Stir in the buttermilk and lemon juice. Remove from heat and let cool.

Pour the custard into the caramelized molds.

Refrigerate overnight, until the gelatin sets and the custards are stiff enough to unmold.

To unmold, slip a small paring knife around the insides of the mold to loosen the custards.

Invert the cups over a serving plate and puncture the bottom (now the top) with the tip of the knife. Gently slide the panna cotta out of the cup.

Garnish with Blood Orange Compote.

Preparation for Compote

Use a pairing knife to segment the blood oranges into a small bowl, squeezing in any extra juice.

Sprinkle sugar over oranges and stir to dissolve.

Spoon over and around panna cottas.

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     Buttermilk Panna Cotta with Blood Orange Compote