Total Time
8 Hours 25 Mins
Yield
Makes 6 servings
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

How to Make It

Step 1

Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.)

Step 2

Meanwhile, carefully remove 3 (2- x 1-inch) strips of rind from 1 navel orange using a vegetable peeler. Reserve orange for another use.

Step 3

Cook heavy cream, granulated sugar, and orange rind strips in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in vanilla and remaining 3/4 cup milk. Discard orange rind strips.

Step 4

Pour mixture into 6 (4-oz.) dessert glasses or wineglasses. Cover and chill 8 hours.

Step 5

Peel and section remaining 2 navel oranges. Roll orange sections in turbinado sugar. Top panna cotta with Buttery Orange Curd and sugared oranges. Garnish, if desired. Store leftover panna cotta in refrigerator up to 3 days.

Step 6

Note: We tested with HAIN Pure Foods Natural Turbinado Sugar.

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