Orange Yogurt Panna Cottas With Cranberry Orange Sauce Recipes

ORANGE PANNA COTTA

Steps:

• In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir).
• Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. (If the gelatin doesn¿t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved.)
• Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish. Chill, uncovered, at least 3 hours.
• To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful). Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes.
• Notes about the recipe: I love panna cotta because you can combine milks and creams to make it sweeter, more tart, or creamier. And then the flavor can be anything you can imagine goes well with dairy¿raspberry, citrus, coffee, tea, what ever! So it's one of those really flexible desserts that you can tailor to fit the flavors in the rest of your menu, and "flexible" almost never happens when it comes to a dessert recipe. Also, you can vary the container you make it in and turn it out to serve it or leave it in. Try using eggcups, demitasse cups, a hollowed out clean eggshell, shot glasses, anything will do. These are ingredients you might already have in your kitchen, too, so it cuts down on shopping, which is key for me. When I want to cook, I want to get right to it and not have to make a trip to the grocery just to get my hands into some dessert!

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE

Steps:

• Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
• Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
• Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
• When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

ORANGE YOGURT PANNA COTTAS WITH CRANBERRY ORANGE SAUCE

Steps:

• Make panna cottas:
• In a bowl whisk together sugar, yogurt, vanilla, and zest until combined well. In a very small saucepan sprinkle gelatin over juice and let stand about 1 minute to soften. Heat mixture over low heat just until gelatin is dissolved. Whisk gelatin mixture into yogurt until combined well. Divide yogurt among four 1/2-cup molds. Chill panna cottas, covered, until firm, at least 4 hours, and up to 2 days.
• Make sauce:
• In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes. In a blender purée mixture until smooth (use caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.
• Run a thin knife around edge of each mold. Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate. Serve panna cottas with sauce.

ORANGE YOGURT PANNA COTTA

Steps:

• In a small bowl sprinkle gelatin over water and let stand 5 to 10 minutes.
• In a saucepan heat orange juice, peel and sugar until sugar dissolves. Remove from heat and add gelatin mixture. Stir to blend.
• Whisk together yogurt and cream in a bowl. Slowly whisk in dissolved gelatin mixture.
• Divide mixture among 8 3/4-cup custard cups. Cover and chill at least 3 hours (or overnight).
• Cut around each panna cotta to loosen and invert onto a dessert plate. Serve with fresh berries.

ORANGE YOGURT PANNA COTTA

Steps:

• In a small bowl sprinkle gelatin over water and let stand 5 to 10 minutes.
• In a saucepan heat orange juice, peel and sugar until sugar dissolves. Remove from heat and add gelatin mixture. Stir to blend.
• Whisk together yogurt and cream in a bowl. Slowly whisk in dissolved gelatin mixture.
• Divide mixture among 8 3/4-cup custard cups. Cover and chill at least 3 hours (or overnight).
• Cut around each panna cotta to loosen and invert onto a dessert plate. Serve with fresh berries.