A couple of days ago, I posted a recipe for Mandarin Champagne Splash. That beverage used some juice and segments from canned Mandarin oranges. This recipe, from Martha Stewart’s magazine, uses the orange segments as a topper to a very tasty panna cotta. I believe these could be served at breakfast, brunch or even for a dessert.
¼ oz. Pkg gelatin
¼ c. water
1 ¼ heavy cream
1/3 c. sugar
Pinch ground cardamom
Pinch kosher salt
2 ½ c. buttermilk
¼ c. pomegranate seeds or blueberries
Mandarin oranges, sliced
¼ c. toasted coconut flakes
In a small saucepan, soften/dissolve gelatin in water for 5 minutes. Add cream, sugar, cardamom and salt; heat over medium, stirring until sugar dissolves. Stir in buttermilk.
Pour into a 1 ½-quart dish and refrigerate until set, about 3 hours.
Serve sprinkled with pomegranate seeds or blueberries, oranges and coconut.
Couple of things to mention. As I did not have any ground cardamom. I took the cardamom pods I had and removed the outer shell and ground the seeds to provide the ground cardamom needed for this recipe. And you will notice that I combined the oranges and blueberries and let them get to know each other while the panna cotta was setting in the fridge.