Blood Orange Panna Cotta
Blood Orange Panna Cotta
After
years of complaining about restaurants adding flavors
to the classic panna cotta,
a northern Italian dessert that is literally “cooked
cream”,
this week I finally changed my mind and made a batch
of panna cotta with some blood oranges that are in
season right now.
The result was a fantastic mix of sweet cream and
citrus flavors with a drizzle of acacia honey.
I should of tried it sooner. If you want the
"classic" recipe, just omit the orange juice and
zest.