Orange-Vanilla Panna Cotta – Publix Aprons® Cooking School Online.

Heat a medium sauce pot on medium heat.

Add 1.5 cups whole milk and 1.5 cups heavy cream to the pot.

Add sugar and a pinch of kosher salt to the mixture.

Cut a vanilla bean in half and add it to the pot, allowing it to sit for about 15 minutes.

Zest a navel orange using a microplane zester and gather the zest into a measuring spoon.

Cut the ends off the orange and segment it by cutting along the curvature of the fruit.

Hold the fruit over a bowl and cut between the segments to release the fruit into the bowl.

Juice the remaining fruit by pressing it with a knife.

Wash hands before proceeding to the next step.

Bloom gelatin by adding 0.25 cups orange juice to a microwave-safe bowl and stirring in the gelatin.

Divide the orange segments among ramekins.

Heat the bloomed gelatin in the microwave until liquefied.

Remove the vanilla bean from the cream mixture and scrape the seeds back into the mixture.

Whisk the cream mixture with the orange zest and bloomed gelatin until well combined.

Divide the cream mixture evenly among six ramekins, stirring occasionally to distribute the vanilla seeds.

Cover the ramekins with plastic film and refrigerate for 4 to 6 hours, or overnight.

Prepare caramelized rice puffs by heating a pot and adding 1.5 cups rice puffs, water, granulated sugar, and 0.5 teaspoon kosher salt.

Bring the mixture to a boil without stirring, shaking the pot occasionally.

Use a candy thermometer to heat the sugar to 240 degrees Fahrenheit.

Add the rice puffs to the sugar mixture and stir with a wooden spoon.

Pour the mixture onto a parchment-lined sheet tray and spread the puffs out.

Let the rice puffs cool completely before caramelizing them in a sauté pan.

Heat a sauté pan over medium-high heat and add the crystallized rice puffs in batches, avoiding overcrowding.

Stir the puffs as they caramelize and then transfer them to a parchment-lined tray to cool.

Equipment Needed

Spice Level:

Dietary

Allergens