Orange Creamsicle Panna Cotta
This custard-like dessert tastes like an adult version of a Creamsicle.
INSTRUCTIONS
The panna cotta will need to freeze for at least 3 hours, or overnight.
In a medium pot, combine the cream, sugar and vanilla or almond extract. Heat (scald) on medium-low until almost at a boiling point, about 10-15 minutes (do not boil). Remove the pot from the heat, cover with a lid and let sit.
Meanwhile, in a medium bowl, add the water. Slowly sprinkle in the powdered gelatin. Make sure that the gelatin gets completely moist without stirring it. (You may need to dab in a tiny bit more water with your wet fingertips). Let sit until the gelatin is fully "bloomed", about 10 minutes.
Reheat the pot of cream slightly, stir in the bloomed gelatin and make sure that the gelatin complete melts in the cream. Once the gelatin is melted, strain the cream mixture through a fine mesh sieve.
Pour into clean Silpat or silicone molds. Let cool slightly, then freeze until solid. (They will freeze within 3 hours, but you can also freeze them overnight).
Peel and segment three of the oranges, segmenting them over a bowl to catch the juice. Add the segments to the bowl. Zest and juice the remaining orange into the bowl. Stir in the sugar, 2 teaspoons lemon zest, 1 tablespoon lemon juice and salt. Toss until well incorporated. Let sit for a few minutes until some of the oranges natural juices are released.
In a small sauté pan, over medium heat, pour in all the juice from the bowl, leaving the segments in the bowl, and whisk in the cornstarch. Cook, whisking, until the sauce is nice and thick, about 2 minutes. Remove from heat and pour in the orange segments. Toss to coat the orange segments.
When you are ready to serve, remove the panna cotta from the molds and place them onto serving dishes. Allow them to thaw, about 10 minutes.
Carefully spoon the oranges over the panna cotta along with some of the juice. Serve immediately.
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