Wait, you made this?

We had our cohort, bubble, safe zone over for supper recently. Half of the group works in the medical field and had already been double dosed with the microchip by Pfizer

It being winter, I decided to pull out an old faithful citrus dessert from the pages of Southern Living some nine years ago. It’s super easy at the height of citrus season

It’s a perfect ending to a heavy meal with the mildest sweetness and silky luxurious goodness

Cooked cream

Panna Cotta with Orange Curd and Grand Marnier

As one member of the cohort, bubble, safe zone dragged her spoon over the dregs in her sorbet cup, she said incredulously, “Wait, you made this?”

Yes, ma’am

All me

It helps to have some really cool silver sorbet cups in which to serve like those bad boys up there

I highly recommend inheriting some

This is for the nice lady who was shocked I made this.

She said she felt like she was back in Italy

High praise

Grazie, Senora

Panna Cotta with Orange Curd and Grand Marnier

1 envelope unflavored gelatin

1 cup cold milk

3 navel oranges

1 1/4 cup heavy cream

1/4 cup sugar

1/2 tsp vanilla extract

3/4 cup turbinado sugar

1 cup orange curd – receipt below

1 bottle Grand Marnier – or Grandma to the cool kids

Sprinkle gelatin over 1/4 cup of the milk in a mixing bowl. Stir and let stand. The mix will be lumpy. Remove 3, 2×1 inch strips of rind from 1 orange with vegetable peeler. In a 3 quart pot, cook cream, sugar, and orange rinds over medium heat until the sugar is dissolved for about 5 minutes. Do not boil. Remove from heat and stir into gelatin. Add vanilla and remaining milk. Discard orange strips. Poor into six sorbet cups or wine glasses. Cover and chill at least 8 hours.

To serve, section the oranges and roll the sections in turbinado sugar.

Pour a bop/teaspoon/little hint/however much you want of Grandma over the panna cotta, then top with a tablespoon or so of orange curd, then garnish with the sectioned oranges covered in sugar.

Southern Living did not add the Grandma, but, trust me, you want it, as it makes it even more a l’orange

Orange Curd:

2/3 cup sugar

2 1/2 tbsp cornstarch

1 1/3 cup orange juice

1 egg, beaten lightly

3 tbsps butter, cut into pieces

2 tbsp orange zest

Pinch of salt

Combine sugar and cornstarch in a 3 qt saucepan. Whisk in orange juice. Whisk in egg. Bring to a boil over medium heat, whisking the whole time, and boil for 3 minutes. It will thicken up quickly. Remove from heat and whisk in butter, orange zest, salt. Place in a bowl and cover with plastic wrap placed directly on the surface of the curd to keep a skin from forming. Really great on top of the panna cotta

I’ve been known to eat the leftovers cold from the bowl

When you serve this, your guests will ask, “Wait, you made this?”

Take full credit