This chilled cream-based dessert is traditionally served with ripe red fruits like raspberries, strawberries, or sweet cherries. We give it an exotic twist with orange blossom water and crushed pistachios.
This dessert has no flour, these custards are 100% gluten free--but still plenty indulgent.
BAKING ADVICE Both the panna cotta and the orange sauce can be made in advance and stored in the fridge for 1-2 days before serving.
BAKING TOOL HACKS
Not sure what to prepare these desserts in? Any heatproof cups that can hold scalding liquid without breaking will work perfectly. If you're not 100% certain, start with a small, contained test.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, set out eight 4-oz or 5-oz heat-proof cups (glass, ceramic, or very strong plastic). Alternatively, you can use a greater number of smaller serving cups.
In a small saucepan sprinkle gelatin packet over 2 tablespoons water and let stand about 1 minute to dissolve. Heat gelatin mixture over low heat until melted and remove pan from heat (1 to 2 minutes).
In a medium saucepan, bring cream, milk, and sugar (for custard) to *just* a boil over medium-high heat, stirring continuously. Remove pan from heat and stir in gelatin mixture and orange blossom water until fully dissolved. Divide mixture between serving cups and cool to room temperature.Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Juice both oranges to yield about half a cup of juice. In a small saucepan, bring orange juice and sugar (for sauce) to a boil, reducing it to a thick syrupy consistency by cooking it for 8-10 minutes. Remove from heat and let cool to room temperature.
Using a cutting board and small knife, chop pistachios as desired for garnish. You can create pistachio “dust” by chopping finely, or use small chunks.
To serve, evenly distribute orange sauce to chilled cups. Garnish with crushed pistachio crumbs. Alternatively, you can un-mold the desserts using a warm knife, and serve them on a plate.