Blood Orange Panna Cotta

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 lemon juice

Pour juice into medium saucepan, sprinkle agar agar over juice. Let stand 15 minutes. Stir over low heat until agar agar dissolves, about 15 minutes. Add sugar and orange peel, stir until sugar dissolves, 1 to 2 minutes. Strain into medium bowl, pressing on solids. Discard solids. Cool mixture 10 minutes. Whisk yogurt, milk, and lemon juice into orange juice mixture until smooth. Pour into six molds. Chill until set, about 4 hours.

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