 | | Directions |
- In a saucepan, sprinkle gelatin over cold milk and let stand until gelatin softens, 5 - 10 minutes.
- Cook over low heat, stirring constantly, until gelatine dissolves, about 5 minutes.
- Add sugar and stir (with pan still on heat) for a few minutes, until the sugar dissolves.
- Remove from heat and stir in buttermilk. Pour into 4 decorative glasses or ramikins and chill until set, 3 - 4 hours.
- To make the sauce (remove 2 thin slices from the 'equator' of the orange before peeling if you want a garnish) peel and chop the oranges. Mix the chopped orange with sugar, salt and cinnamon in a saucepan. Use approximately 2 tablespoons of the water to mix with the cornstarch, then stir this mixure and the remaining water into the oranges.
- Cook over medium-low heat, stirring constantly, until mixture thickens and begins to look clear. Set aside to cool. Serve on or alongside the panna cotta.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 cup cold milk |
| - | | 1 packet plain gelatin |
| - | | 1/3 cup sugar |
| - | | 2 cups buttermilk |
| - | | 2 oranges |
| - | | 1/4 cup sugar, or more to taste |
| - | | 1/8 teaspoon cinnamon |
| - | | 1 pinch salt |
| - | | 1 tablespoon cornstarch |
| - | | 1/2 cup water |
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