Panna Cotta with Citrus Caramel for Edible Seattle

Panna Cotta

4 Tbsp. cold water

1 ½ envelopes of gelatin, bloomed in ice water

5 cups heavy cream

¾ cups of white sugar

Pinch of salt

2 tsp. vanilla extract

Caramel

1 cup white sugar

¼ cup heavy whipping cream

1 Tbsp. butter

Pinch of salt

1 tsp. vanilla extract

1 orange, zested (segmented)

Panna Cotta Method

Mix cold water and the gelatin, stir, and allow to sit. In a large heavy bottom pot, heat the cream and sugar over medium heat until the cream begins to steam – do not boil. Remove from the heat, and add the vanilla and salt. Add the gelatin and stir to completely dissolve. Pour into 1-cup vessels and allow to cool for 4 hours before serving.

Caramel Method

In a heavy bottom medium-sized sauce pan heat the sugar without stirring over medium heat. The sugar will begin to melt and bubble. Once it reaches a deep amber color, but is not burned, remove from the heat and add the cream, butter, salt, and vanilla. The caramel will seize and spatter, and this is fine. You may stir to incorporate everything at this point and add the orange zest and segments. Stir to mix the orange segments and zest in. This can be made in advance and stored at room temperature for 8 hours; refrigerate the leftover and warm before serving. Just before serving, spoon the caramel over the top of the fully chilled panna cotta.