Orange Panna Cotta with Earl Grey Cardamom Sauce

With a pile of gorgeous oranges on my table, I focus on a cool and breezy Italian panna cotta for a bright bite of fresh citrus. What I love about panna cotta is the lighter quality it has due to the fact that it does not contain the eggs normally used to enrich puddings, custards and cremes. This lightness of being is a welcome cap to the rich and robust multi-course Italian meals that bring so much enjoyment and sheer gusto to any table. I also like the fact that panna cotta is very simple to prepare. Mix a few ingredients in about 10 minutes, refrigerate to set up and then presto! It's a very nice canvas for a multitude of flavors and garnishes.

For a maximum clean tart citrus flavor, I combine the usual base of cream with a good dose of orange juice, orange zest and plain yogurt. I use the bare minimum of gelatin that will hold it all together but still deliver a nice creamy mouthfeel. The optional sauce is a combination of orange peel and cardamom steeped in sweetened Earl Grey tea.

For a simple and refreshing dessert, panna cotta is pure Italian flair and delight.

Bench notes:
- You’ll need a total of 4 oranges for this dessert.
- Always gently sprinkle gelatin into a cold liquid rather than pouring liquid onto gelatin, which will cause it to clump rather than dissolve. Do not stir. Once it has bloomed, it must be reheated to become a liquid. I use a small pyrex custard cup and place the bottom of it into a pan of shallow simmering water for a minute or two. Some people use a microwave but you must be careful not to let the gelatin mixture boil or you will have to start over again.
- If your panna cotta doesn't turn out easily from the ramekin, warm the bottom of the dish by dipping in hot water for a few seconds. As you run a knife or small offset spatula around the edge to loosen, gently nudge and lift just a bit on opposite sides to create an air pocket. Then invert onto a plate and tap the bottom.
- This is also good plain or you can simply garnish with a small dollop of whipped cream flavored with vanilla or Grand Marnier.
- These are best when eaten the same day.



Orange Panna Cotta with Earl Grey Cardamom Sauce
6 half cup servings

1 C heavy cream
1/2 C sugar
1/2 C fresh orange juice
zest of 2 oranges
1 1/4 C plain yogurt
2 t lemon juice
scant 1/4 t vanilla
salt, to taste
1 1/2 t gelatin
2 T cold water
2 oranges for orange segments garnish

1 C water
1 Earl Grey tea bag
strips of orange peel from half an orange
3 cardamom pods
1 1/2 - 2 T sugar, to taste

Combine the heavy cream, sugar, orange juice in a saucepan. Zest two oranges into the cream mixture. Heat slowly until the sugar is dissolved. Take off the heat and steep for a half hour.

Strain the cream into a bowl and add the yogurt, lemon juice and vanilla. Whisk thoroughly. Add a small pinch of salt, to taste.

Sprinkle the gelatin into the water and let bloom for 5 minutes. Melt the gelatin by placing the bottom of the dish in a pan of simmering water. Whisk into the panna cotta. Pour into six 4 oz ramekins. Refrigerate for at least 4 hours.

For the syrup, bring water to a boil and add tea, orange strips, cardamom and sugar to taste. Steep for a few minutes until it has the desired strength and strain into a bowl. If you'd like a thicker syrup, add more sugar and simmer until desired thickness. Cool completely.

For the two remaining oranges, take a sharp knife and remove the peel and pith. Section each orange slice into a bowl and set aside.

To serve, run a thin knife or small metal spatula around the rim of the panna cotta. Invert onto a plate and garnish with orange slices and sauce.