Cooking up some Italian for a good cause

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Blood Orange Panna Cotta
Serves 6

For the Caramel
1/2 cup granulated sugar
1/2 teaspoon lemon juice
2 tablespoons hot water

For the Cream
2 cups blood orange juice
2 envelopes unflavored gelatin
4 cups heavy cream
1 cup sugar

To make the caramel: Put lemon juice and 1/2 cup sugar into heavy pot. Cook over high heat, swirling often, until sugar caramelizes. Add hot water — be careful, as caramel will splatter and is very hot. Pour caramel into the bottom of mold.

To make the cream: Sprinkle gelatin over orange juice in a small saucepan, set aside to soften. Combine cream and sugar in another saucepan, and heat just to dissolve sugar. Heat orange juice and gelatin gently to melt gelatin. Combine orange juice mixture and cream mixture. Pour into prepared mold, and refrigerate overnight. To remove mold, invert onto serving platter just before serving.

Tip for Blood Orange Panna Cotta: This dessert can stay refrigerated in the mold for up to 3 days. When ready to serve, invert onto serving platter.

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