Anne Féolde’s Panna Cotta Al Arancio
(Cooked Cream with Oranges)
6 Servings
1 ¼ c. sugar
2 c. heavy cream
1 packet unflavored gelatin
¼ c. Grand Marnier
2 navel oranges
- In a small, heavy saucepan, dissolve the sugar in ¼ cup water over low heat. When dissolved, increase the heat to moderately high and boil until it becomes a light caramel color, 4 to 5 minutes.
- Pour into the bottoms of six ½ cup molds to a depth of approximately ¼ inch. Set aside. (If the caramel becomes too stiff to pour, return to low heat and reheat until it becomes pourable again).
- Place ¼ cup heavy cream in a small bowl and sprinkle the gelatin over the top. Stir and let set for 5 minutes to soften.
- Combine the remaining cream and sugar and bring to a boil. Reduce the heat to low and add the gelatin mixture. Stir until dissolved. Remove from the heat. Add 2 tablespoons Grand Marnier and let the mixture cool to room temperature.
- Divide the mixture among the molds, cover and refrigerate for 1 to 2 days to set and allow the caramel to melt.
- Remove the ends from the oranges and squeeze the juice into a medium bowl. Add the remaining Grand Marnier. Slice the oranges as thinly as possible and toss in the juice/liqueur. Cover and refrigerate 1 to 2 days to macerate. Toss the oranges in the juice once or twice.
- To serve, unmold the cream and surround with the marinated orange slices.