Orange Panna Cotta With Saffron And Star Anise

1. 1

   Put 1 tablespoon of water into a small dish and sprinkle the gelatin over it. Set it aside and let it soften.

2. 2

   In a small saucepan, heat the orange juice, saffron, and star anise over low heat and reduce by one half, about 5-10 minutes.

3. 3

   In a separate saucepan, heat the half-and-half and sugar together until the sugar dissolves and the half-and-half is hot (but not boiling), about 5 minutes. Remove from heat.

4. 4

   Strain the reduced orange juice mixture and add it to the half-and-half mixture.

5. 5

   Stir in the softened gelatin until it is completely dissolved.

6. 6

   Distribute the liquid into four 4-ounce ramekins. When they cool down to room temperature, cover the ramekins with plastic wrap, and chill for at least 6 hours.

7. 7

   About 30 minutes before serving, segment the clementines to remove the outer membranes. Pour the Grand Marnier over them and let them sit at room temperature.

8. 8

   Invert the ramekins onto small plates. To loosen up the panna cotta and get it to slide out of the ramekin, it may help to warm up the ramekin in a bath of hot water for a couple of seconds and/or run a very thin, small spatula or knife around the edge of the panna cotta.

9. 9

   Garnish the panna cotta with the clementine segments and a drizzling of the Grand Marnier.

* Per serving · 4 servings · Values may vary.