Buttermilk Panna Cotta with Blood Orange Confit |
The word “classic” can be applied to lots of things, from
automobiles (Maserati) to fashion (Chanel) to beauty (Grace Kelly). When applied to food dishes, it means “enduring.” Panna cotta by any account is a classic
Italian dish that has transcended its Piedmont roots to be a world-wide dessert
staple in more than just Italian restaurants.
So I was thrilled when my intrepid sous chef suggested I prepare for our
Italian-themed Christmas Eve dinner a recipe for Buttermilk Panna Cotta with
Blood Orange Confit he discovered in the January 2012 issue of Los Angeles Magazine. Thrilled because panna cotta is a light dish
that would perfectly complement the full-bodied courses that would precede it. Plus it would make us feel we had
jump-started our New Year’s resolution to eat lighter and healthier.
Minimal ingredients required |
The recipe is from Rory Herrmann, the executive chef at
Bouchon in Beverly Hills. The recipe combines
great seasonal ingredients that form a sort of blood orange creamsicle. It is pure bliss. Light, creamy, and sexy with a blush of color
reminiscent of cheeks pink from embarrassment.
Not only is this eye candy, it is mouth candy! To quote George Gershwin, “’S wonderful! ‘S marvelous!,” and very simple and practical
to make.
Blushfully Perfect Panna Cotta |
Buttermilk Panna
Cotta with Blood Orange Confit by Rory Herrmann, Executive Chef Bouchon Beverly
Hills – 2012 issue of Los Angeles
Magazine:
Serves 8
Panna Cotta:
Ingredients:
2 tablespoons cold water
1 envelope unflavored gelatin
1 ½ cups heavy whipping cream
1 cup sugar
1 ½ teaspoons finely grated lemon zest
3 cups buttermilk
1 teaspoon vanilla extract
8 ½ cup ramekins sprayed with nonstick spray.
Measure water into a small bowl and sprinkle with
gelatin. Let stand 5 minutes to soften the
gelatin.
Bring cream, sugar, and lemon zest to a gentle simmer in a
heavy medium saucepan. Remove saucepan
from heat. Add softened gelatin and stir
until gelatin dissolves. Cool slightly.
Stir in buttermilk and vanilla extract to cooled
mixture. Divide mixture evenly among the
prepared ramekins. Chill until set
(approximately 6 hours).
This mixture can be made 3 days ahead and covered with
plastic wrap and refrigerated.
Gelatin is standing with water to soften |
Bring mixture just to a boil |
Let mixture cool slightly before adding buttermilk |
Add buttermilk and vanilla to cooled mixture |
Pour mixture into ramekins |
Blood Orange
Confit:
6 blood oranges
¼ cup water
¼ cup sugar
Using a serrated knife, cut away peel and pith from the
blood oranges. Carefully cut alongside
membranes to release segments. Place
segments in a medium bowl. The knife
work should be done over a bowl to capture any juice that might be emitted
during this process. Remember to add
this juice to the small saucepan mentioned below.
Squeeze the juice from the blood orange carcasses (including
membranes) into a heavy small saucepan.
Add the water and sugar to the blood orange juice. Bring the blood orange juice mixture to a
boil over medium high heat. Pour the hot
blood orange juice mixture over the blood orange segments. Let cool to room temperature.
Serving: Unmold the panna cotta (if desired, or
leave in its ramekin) and serve the confit over it.
Peel and pith blood oranges |
As you segment oranges squeeze juice from membranes into separate bowl |
Look at the beautiful color of the oranges |
The perfect shade of blush - wouldn't this be a great lipstick shade |
Pour hot mixture over segmented oranges |
Cool orange mixture and use for garnish of Panna Cotta |
Gorgeous, light and delicious! |
This panna cotta is so beautiful - I adore the deep orange hue of blood oranges. Happy New Year!
ReplyDeleteJust stunning with the blood orange topping! Totally yummy, too~
ReplyDeleteI don't know why I think that blood oranges won't be as sweet as regular ones. This looks delicious!
ReplyDeleteIt looks great with al thes colours in it. YUMMY.
ReplyDelete