Vanilla Panna Cotta with Guava-Raspberry Puree & Blood Orange Segments

blood oranges and raspberry puree atop vanilla panna cotta

Photo by Kate Mathis

Makes 4
Prep 5 m
Refrigerate 60 m

Ingredients

Directions

  1. 1 of 4 Add 4 cups ice cubes to a large bowl and fill with water to make an ice bath. Set aside.
  2. 2 of 4 In a medium pot over medium, bring heavy cream, honey and vanilla to a simmer.
  3. 3 of 4 In a medium bowl, whisk milk and gelatin. While whisking milk mixture, add in 1/4 of the hot cream mixture. Whisk tempered mixture back into pot. Cool pot in ice bath.
  4. 4 of 4 Once cool, pour panna cotta mixture into four 4 oz ramekins. Place on a tray and refrigerate until firm, about 1 hour. Garnish with Guava-Raspberry Puree and Blood Orange Segments.
Nutrition Information for Vanilla Panna Cotta with Guava-Raspberry Puree & Blood Orange Segments
Servings Per Recipe: 4
Per Serving: