Blood oranges are everywhere right now and I've been thinking about making marmalade with them, but it's a two-day process. Instead, I made blood orange bars and this panna cotta. The bars were good, but I wasn't crazy about the texture and they were a little too sweet. I have a similar problem with this recipe. It tastes delicious, but it's much too firm. It's more like gelatin and less like a silky smooth pudding. Panna cotta is traditionally made with milk and cream, which I substituted with coconut yogurt and cultured coconut milk to make my vegan version. My next batch will be made with almond yogurt and almond milk for a more neutral base and with a bit less agar agar for a softer gel. I do love that color! Blood Orange Panna Cotta Yield: 6 servings 1 cup fresh blood orange juice 1 3/4 teaspoons agar agar flakes 1/2 cup sugar 5 teaspoons finely grated blood orange peel 2/3 cup Greek-style yogurt 2/3 cup cultured coconut milk 1/2 teaspoon fresh le
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