The beginning

2011. The start of yet another year. This may seem cliche, but this change of date has always been symbolic of beginnings, purity and perhaps a chance at redemption.
Therefore, as a so called foodie, I shall redeem myself. My first food blog post since 2008 (3 years?! Really?).
February is the cusp of two seasons, balancing the refreshing cold of winter and the sunny windy days of spring.
Like the weather, this dessert is citrusy, but it is complemented by the creamy panna cotta. As an added bonus, it is also in season.



Orange Jello Panna Cotta

Recipe serves 12 (depends on size of ramekins/glasses)

Orange Jello Layer
2 envelopes unflavored gelatin
3 cups of freshly squeezed orange juice
1/2 cup of honey
orange zest

Panna Cotta Layer (Adapted from David Leibowitz)
1 package unflavored gelatin
4 tablespoons cold water
2 cups heavy cream (or half-half)
1/3 cup sugar
1 teaspoon vanilla

Orange Jello:
1. Set aside 1/2 cup of fruit juice to allow the gelatin to bloom. Meanwhile, bring the rest of the juice, sugar and honey to a boil. Add orange zest.
2. Stir in the bloomed gelatin, and pour into ramekins.

Panna Cotta:
3. Again, bloom the gelatin in 4 Tablespoons of cold water. Meanwhile, heat the heavy cream and sugar until the sugar crystals dissolve. Add vanilla.
4. Stir into the gelatin and pour into ramekins.

Recipe Note: It is entirely up to you whether you wish to layer it as I did. If you do, it is a great idea to freeze the layers below before pouring the next one over it. This tip is from Helen Duardjin