Panna Cotta With Balsamic Reduction And Oranges

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   FOR REDUCTION:

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   Simmer the vinegar and the 2T sugar until reduced by half, chill until ready to use.

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   FOR PANNA COTTA:

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   In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

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   In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla.

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   Pour mixture into an airtight container or a glass bowl, cover and chill for at least 4 hours. Overnight is better.

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   FOR ORANGES:

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   Right before you're ready to serve supreme both oranges.

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   Remove about 1/2 inch from the top and bottom of your oranges. You want to reveal the fruit beneath the peel and you don't want to cut away too much of the fruit.

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    Working carefully with a sharp knife, cut away all of the peel and pith from the sides of the fruit.

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    Note the thin, white membranes that divide up the orange. They should be easy to see once the peel has been completely removed from the fruit. Insert your knife as close to that membrane as possible and make a slice parallel to it, right to the center of the orange, do the same thing to the membrane on the other side of that section. Continue to so the at every membrane around the whole orange.

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    If you have trouble with this there is a tons of videos on the web hat show you how.

* Per serving · 4 servings · Values may vary.