Vanilla Orange Panna Cotta

Yield: 4 x 8oz servings

Time: approx 3 hours (includes refrigeration time)

INGREDIENTS
1/2 cup whole milk
1 sachet of powdered gelatin (about 2 teaspoons)
2 1/2 cups heavy cream
1 vanilla bean
3-4 strips or orange zest
3/4 cup of sugar
1 orange, cut into supremes

1/2 cup of shelled pistachios

1 1/2 cup of sugar
1 cup of water

DIRECTIONS
In a medium pot add cream, vanilla, and orange zest. Set over medium heat
and bring to a bare simmer. Cover and let steep for 10-15 minutes.
Bloom the gelatin. In a small bowl add gelatin and water and whisk together
until dissolved.
Once cream has steeped add gelatin mixture and sugar as you whisk. Strain
through a sieve and discard vanilla pod and orange zest, then divide amongst
4 short glasses. Cover and refrigerate for 2-3 hours until set.
Garnish with orange supremes and candied pistachios.
* To prepare supremes, peel orange and use a sharp knife to cut out the flesh
in the segments between the pith.
Prepare a simple syrup by combining sugar and water and dissolving over
heat. Toss pistachios in the syrup to coat then drain and spread out on a
roasting tray. Roast in a 300 degree oven for 15 minutes.