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1
Place powdered gelatin in a small bowl and add water, allow the gelatin to bloom
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2
Toast the fennel seeds on a cookie sheet
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3
Place goat milk, cream, sugar, fennel seeds, and lemon zest in a pan. Cook on medium until sugar dissolves and small bubbles form at sides of the pan. Do not let boil.
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4
Turn off heat. Pour through fine sieve and return to pan.
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5
Add gelatin. Stir to dissolve.
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6
Pour into molds and chill until set.
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7
Place orange juice, 1/4 cup water, and 2 tbs sugar into small pan. Heat until sugar is dissolved and mixture is boiling.
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8
Remove from heat and cover
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9
Place remaining water, sugar, and corn syrup in large pot. Turn heat to medium and cover for 4 min.
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10
Remove cover and turn up heat. Watch as the sugar boils. You are waiting for the bubbles to become large and the color to change.
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11
Once the sugar turns golden brown swirl the pan to keep the heat evenly distributed. Don't overcook the caramel!
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12
If you have a candy thermometer you are looking for 345 degrees. Turn off heat and remove to non hot surface.
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13
Carefully pour in orange juice mixture. It might splatter so be careful!
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14
Stir to dissolve all the caramel. If needed reheat a little. Caramel will thicken as it cools.
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15
Drizzle over set panna cotta and rim of serving dish. Also great on ice-cream.
