Make It at Home: Diana Yen's Goat-Milk Panna Cotta with Blood-Orange Sauce
To say that Diana Yen knows her way around the kitchen is an understatement. As the founder of The Jewels of New York, she has assembled a highly talented collective of chefs who can do more than just cook, from styling and shooting food to catering and consulting on recipes for the likes of Martha Stewart and Kinfolk. And now Lonny. To celebrate the May 20th release of Yen's new cookbook, A Simple Feast, we'll be posting original recipes by The Jewels of New York each week, right here on Lonny.com. So even if you're not a domestic diva, you can entertain like the best of them—starting with this deceptively easy-to-make citrus-flavored dessert that's perfect for a low-key dinner party. You're welcome.
Serves 8
There’s nothing better than a splash of citrus to wake up your senses and cleanse your palate. Paired with creamy goat’s milk, this is the perfect little dessert.
For the Panna Cotta:
-- 1 envelope unflavored gelatin (about 2½ teaspoons)
-- 2 tablespoons water
-- 1¾ cups goat’s milk
-- 1¾ cups heavy cream
-- ⅓ cup sugar
-- 1½ teaspoons vanilla extract
-- blood orange segments for garnish
In a very small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over a low flame until gelatin is dissolved. Remove pan from heat and set aside.
In a large saucepan, bring the goat milk, cream, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla extract. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, one at a time, into a bowl of hot water for 3 seconds each. Run a thin knife around edge of each ramekin to release the panna cotta and invert ramekin onto the center of a small plate. Top each panna cotta with blood orange sauce and orange segments.
For the Blood-Orange Sauce:
-- 1½ cups blood-orange juice (from about 3 blood oranges)
-- 2 tablespoons sugar
-- blood orange segments for garnish
In a small saucepan, bring the orange juice to a boil over medium heat. Reduce heat to medium-low and simmer for 20 minutes or until the sauce has reduced by half and thickened. Set aside to cool.
(Photos © The Jewels of New York)
Goat-Milk Panna Cotta with Blood-Orange SauceServes 8
There’s nothing better than a splash of citrus to wake up your senses and cleanse your palate. Paired with creamy goat’s milk, this is the perfect little dessert.
For the Panna Cotta:
-- 1 envelope unflavored gelatin (about 2½ teaspoons)
-- 2 tablespoons water
-- 1¾ cups goat’s milk
-- 1¾ cups heavy cream
-- ⅓ cup sugar
-- 1½ teaspoons vanilla extract
-- blood orange segments for garnish
In a very small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over a low flame until gelatin is dissolved. Remove pan from heat and set aside.
In a large saucepan, bring the goat milk, cream, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla extract. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, one at a time, into a bowl of hot water for 3 seconds each. Run a thin knife around edge of each ramekin to release the panna cotta and invert ramekin onto the center of a small plate. Top each panna cotta with blood orange sauce and orange segments.
For the Blood-Orange Sauce:
-- 1½ cups blood-orange juice (from about 3 blood oranges)
-- 2 tablespoons sugar
-- blood orange segments for garnish
In a small saucepan, bring the orange juice to a boil over medium heat. Reduce heat to medium-low and simmer for 20 minutes or until the sauce has reduced by half and thickened. Set aside to cool.
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