Blood Orange Panna Cotta with Blood Orange Compote

The panna cotta part of this recipe is incredibly quick and easy to make – and it's delicious on its own. Add a blood orange compote and it's absolutely stunning. The compote involves a little fancy knifework – freeing the citrus segments from their membranes to form what's known as suprèmes. (Serious Eats has a good how-to; scroll to the end to find it.) Or you can simply peel the orange and cut it into slices: That would be just as delicious.

If you want to unmold the panna cotta onto dessert plates or shallow bowls, be sure to lightly oil the custard cups and leave enough time (about 6 hours) for the panna cotta to set up completely. If you don't have custard cups, you can use tea cups. Otherwise, if you have less time or like the visuals better, serve them in wine goblets or dessert glasses, and spoon the compote on top. Both are pretty gorgeous.

I like panna cotta that's very soft and trembly. If you like yours a little firmer, add an extra half-teaspoon of gelatin. 

Serves 6-8, depending on the size of your custard cups and how full you fill them.

Ingredients

FOR THE PANNA COTTA:

Canola or other neutral cooking oil for oiling the custard cups (if you plan to unmold them)

1 cup strained fresh blood orange juice (from 3 - 5 blood oranges, depending how juicy they are)

3 teaspoons powdered gelatin