Orange Blossom Panna Cotta with Orange Sauce
This luscious and fragrant Orange Blossom Panna Cotta is made with a dash of orange blossom water. It combines beautifully with the citrusy orange sauce.
heavy whipping cream
orange blossom water
freshly squeezed orange juice
from 2 to 3 oranges (240ml)
Julienne orange peel
from one orange
Lightly oil 10 standard size silicone baking cups with neutral tasting oil. Place cups on a flat tray.
To make Panna Cotta
Place half-and-half in a medium sized saucepan. Sprinkle gelatin over and allow to soften for 5 minutes.
Add sugar and place saucepan on the stove over medium stirring until gelatin and sugar dissolve, about 5 minutes. Do not allow mixture to boil.
Pour in whipping cream and orange blossom water. Stir to combine. Turn off heat.
Strain mixture over a fine sieve to remove any undissolved gelatin. Pour into silicone cups. Transfer to fridge and allow to set for at least 8 hours or overnight.
To make Orange Sauce
Place orange juice, sugar, butter, and orange peel in a small saucepan. Simmer over medium heat, stirring occasionally until thick and syrupy, about 12 to 15 minutes.
Remove and allow to cool. Transfer to a container and keep in the fridge until ready to use.
To unmold and serve
Run a thin butter knife around edge of each silicone cup to loosen. Invert onto a plate and gently squeeze the base of the cup to ease the panna cotta down. Carefully lift the cup.
Drizzle with orange sauce.
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