Panna Cotta

From: Chef Steven Lacey, The Legends Club, Prior Lake, MN.

Yield: 6 servings.

CREAM:
1 cup buttermilk
2 1/2 tsp. powdered gelatin
3 cups heavy cream
2/3 cup sugar
1 large piece Sunkist orange peel
1 tsp. vanilla extract

CARAMEL ORANGES:
3/4 cup sugar
3/4 cup water
2 Sunkist oranges, peeled and sectioned

For cream: Pour buttermilk into a bowl and sprinkle with gelatin. Let bloom for 5 minutes. Bring cream and sugar to a boil, and then remove from heat. Whisk cream into buttermilk and add zest and vanilla. Set aside for approximately 20 minutes to infuse orange flavor. Strain cream mixture to remove zest. Pour mixture into 6 ramekins. Refrigerate for at least 2-3 hours.

For caramel oranges: Mix sugar with 1/4 cup water and cook to light caramel, approximately 320°F. Remove from heat and carefully add remaining 1/2 cup water to break up the caramel. Add orange sections, coat with caramel and reserve for garnish.

Unmold panna cotta and garnish with caramel oranges.