Chocolate and orange are a classic combination which I’m usually not crazy about. This recipe, however, calls for using white chocolate and blood oranges which turns out to be a much more mild but still flavorful combination. The white chocolate is caramelized by cooking it over the stove which gives it a nice, rich depth of flavor that contrasts well with the tartness of the marmalade. Because blood oranges are usually available only during the winter, it’s a great chance to use them while they’re in season.
(Recipe adapted from Eric Ripert’s Avec Eric)
Blood Orange Marmalade
5 blood oranges
1 1/2 cups sugar
1/2 tsp. salt
6 oz. white chocolate
2 gelatin sheets
3/4 cups heavy cream
1/2 cup whole milk
1. Zest the oranges. Cut in half, juice.
2. Add the zest to a pot, cover with cold water. Bring to boil. Strain. Repeat.
3. Add sugar, salt and orange juice to the orange zest. Bring to boil, lower to simmer.
4. Cook 45 minutes to 1 hour, stirring occasionally. Strain. Cool.
1. Soak gelatin sheet in cold water to bloom.
2. Add chocolate to a pan over medium heat, stirring frequently.
3. Meanwhile, combine the milk and cream and bring to a boil. Remove from heat. Remove gelatin sheets, squeeze out excess water, add to cream mixture and stir until dissolved.
4. Slowly stir the warm cream mixture into the white chocolate. Strain. This step is very important so that you have a smooth panna cotta, not a lumpy one.
5. Pour the panna cotta into clear glass cups or jars. Cover and refrigerate until set, about 1 1/2 to 2 hours.
6. When both the panna cotta and marmalade are cool, add a thin layer of marmalade to the top of the panna cotta.