Sweet Endings: Fior di Latte Panna Cotta

I have been wanting to make a specific ice cream flavor for quite some time.  So, I bought an industrial sized container of heavy cream from Costco.  I had all the other ingredients to create a flavor that I was convinced would be as good-- maybe even better-- than the Salted Butter Caramel Ice Cream that I made a while ago.

Only I never made it.  Sigh.

I don't like to waste food, and Sticky, Gooey, Creamy Chewy's food blog solved my dilemma on what to do with all that heavy cream.  Susan created this "Flower of Milk" Panna Cotta recipe, and that was that. It would become dessert immediately. Panna Whatta?  This Italian dessert translates to "Cooked Cream". Think of it as an eggless custard-- a creamy, slightly sweet dessert that can be transformed into just about any kind of flavor that you like. Like ice cream.   I've posted one of my favorite panna cotta recipes that's served with a Grand Marnier caramel sauce and bruleed figs. Yes, it's fancy and oh so delicious.  This recipe is much simpler, and uses an ingredient that I happened to have on hand:

Orange Flower Water.  Yes, it's an unusual ingredient.  I found this at Trader Joe's, and it's a key ingredient to make a Ramos Gin Fizz (definitely not for children).

Susan's recipe could not have been easier-- to four cups of heavy cream, add 1/2 cup sugar and heat until hot, but not simmering.  In a separate bowl, sprinkle four teaspoons of powdered gelatin over 6 tablespoons of cold water...

Once the milk is hot, this is where you add your flavoring. Susan's recipe uses two teaspoons of orange flower water.  However, I wanted just a teensy bit more orange flavor, so I added 1/8 tsp of Pure Orange oil.  Perfect.

The hot, flavored heavy cream is added to the "bloomed" gelatin and whisked together...

...then poured into glass serving dishes.   Of couse, Panna Cotta can be poured into ramekins, and removed onto a plate for serving.  I chilled these, overnight-- and that was hard. Because I really, REALLY wanted to taste one. But, I resisted.  NOTE: What I liked about this technique, is that I did not use a water bath.  This dessert took about 10 minutes to make. Easy, peasy. I like that.

The Panna Cotta set perfectly, and I decided to garnish it with a few Mandarin Orange sections.

I served this dessert to my dinner guests, after we enjoyed a hearty dinner. It was perfect.

TASTING NOTES:  This is a really easy dessert to make. Can it be made with skim milk? I have no idea.  Half and half? Probably.  I have a philosophy about desserts like this-- indulge, enjoy, but don't do this every day.  To me, Panna Cotta is defined as "cooked cream" for a reason. If you have success with skim milk, please let me know.  As for flavor-- I loved it.  The citrus flavor was very mild....subtle. You knew you were eating orange, but it didn't overpower the flavor.  I am a big fan of custard desserts, and this is very creamy without being too rich.  If you don't have orange flower water, add vanilla.  I love eating Panna Cotta with a fruit coulis sauce.  But this is very refreshing. I'll have to experiment with a lemon-scented version.

I still want to make that ice cream flavor, and I shall.  Fortunately the heavy cream is finally gone-- some in mashed potatoes, and a few splashes here and there in pan sauces and creamed soups I've made.  The dessert looks impressive, and you don't have to tell anyone how easy it was to make.

A printable recipe card is at the end of this post.  Thanks, Susan