• 2 Cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• Pinch of salt
• 2 teaspoon vanilla extract
• 1 packet unflavored powdered gelatin
• 2 tablespoons cold water
• Glazed Oranges
• 4 oranges
• 1/2 cup sugar

Lightly oil eight 1/2-cup ramekins with vegetable oil. Sprinkle the gelatin over the cold water in a small bowl and let stand 10-15 minutes.

In a medium sized saucepan heat heavy cream, whole milk, sugar and a pinch of salt.

Once the sugar has dissolved and cream/milk mixture comes to a simmer, remove from heat and stir in vanilla extract.

Add the gelatin mixture to cream, stirring to dissolve. Divide the

Panna Cotta mixture among the prepared ramekins, chill until firm, 4 hours. Cover and refrigerate until ready to serve.

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

Glazed Oranges
Using a sharp knife, segment 3 of the oranges. To do this, slice a little off the top and bottom of the orange.

Next, trim away the skin and the pith (starting at the top, slice downward following the curve of the orange, trimming away and discarding the pith and the peel). Next, hold the orange over a bowl.

Slip the knife between the membranes of the orange to remove individual orange segments. Let the juices and the orange segments fall into the bowl.

Juice the fourth orange: it should yield about 1/2 cup juice.

If there isn''t quite enough, add some of the juice from the segmented oranges. Pour the juice into a medium sized saucepan and add the sugar.

Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture bubbles and reduces to a golden orange syrup, about 10 minutes. Pour the syrup into a glass bowl and let cool until just warm.

Pour syrup over orange segments and spoon a few orange segments and a little of the syrup onto the panna cotta. Serve.

by Pak101.com (few years ago!) / 714 views