Buttermilk Panna Cotta with Orange Sauce Recipe
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Tangy buttermilk panna cotta is good plain, but it becomes special when enhanced with fruit such as this orange sauce.
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1/2 cup cold milk
1 packet plain gelatin
1/3 cup sugar
2 cups buttermilk
1/4 cup sugar, or more to taste
1/8 teaspoon cinnamon
1 pinch salt
1 tablespoon cornstarch
1/2 cup water
In a saucepan, sprinkle gelatin over cold milk and let stand until gelatin softens, 5 - 10 minutes.
Cook over low heat, stirring constantly, until gelatine dissolves, about 5 minutes.
Add sugar and stir (with pan still on heat) for a few minutes, until the sugar dissolves.
Remove from heat and stir in buttermilk. Pour into 4 decorative glasses or ramikins and chill until set, 3 - 4 hours.
To make the sauce (remove 2 thin slices from the 'equator' of the orange before peeling if you want a garnish) peel and chop the oranges. Mix the chopped orange with sugar, salt and cinnamon in a saucepan. Use approximately 2 tablespoons of the water to mix with the cornstarch, then stir this mixure and the remaining water into the oranges.
Cook over medium-low heat, stirring constantly, until mixture thickens and begins to look clear. Set aside to cool. Serve on or alongside the panna cotta.
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