Citrus panna cotta with orange gel


Panna cotta:

3 teaspoons unflavored powdered gelatin 

2 cups heavy cream

2 cups whole milk

3 kaffir lime leaves

Half of a vanilla bean, split and scraped

6 tablespoons sugar

Finely grated zest of 1/2 lemon

Finely grated zest of 1/2 lime

Finely grated zest of 1/2 orange


Place the gelatin in a small bowl.  Pour ½ cup of cold cream or milk over the gelatin to begin blooming it.  Set aside.

Combine the remaining heavy cream and milk, kaffir lime leaves, vanilla bean, sugar and the citrus zest from the three fruits in a medium saucepan over medium heat; simmer for about 10 minutes, until the mixture is thoroughly heated, fragrant and the sugar has dissolved.

Add the bloomed gelatin mixture to the pot and stir until completely dissolved. Strain the mixture through a fine-mesh strainer into a large heatproof measuring cup; discard the solids.

Divide the mixture evenly among individual ramekins. Cover with plastic wrap, making sure the plastic does not touch the surface of the panna cottas. Refrigerate overnight till just set.

Orange gel:

1 envelope powdered gelatin

1 cup juice from a blood orange, strained

1½ cups orange juice, strained


Place the gelatin in a small bowl and add ½ cold orange juice to begin blooming it. Place the remaining juice in a small sauce pan and heat until almost simmering. Add the bloomed gelatin mixture and heat, stirring, until the gelatin is completely dissolved. Allow the mixture to cool to room temperature, stirring often to keep the gelatin well mixed. Once the mixture has cooled, slowly pour the gelatin over the set panna cotta to create the orange gel layer. Allow to set until firm. Serve cold with candied kumquats.