Milk Chocolate Panna Cotta with Blood Oranges and Pistachios
Ingredients
canola oil
1cupmilk,
2 1/4teaspoonsunflavored gelatin
2cupswhipping cream
1/2cupsugar
6ouncesmilk chocolate chipsor chopped chocolate
2blood orangespeels and pith removed, cut into segments
1/3cupshelled salted pistachiosroughly chopped
Instructions
Brush your glasses, ramekins, or custard cups very lightly with canola oil and set aside.
Pour milk into a medium bowl. Sprinkle gelatin over the milk and let stand until gelatin softens, about 5 minutes.
Meanwhile, stir whipping cream and sugar together in a heavy medium saucepan over medium-high heat until sugar dissolves.
Bring to a boil, then remove from heat. Add chocolate and whisk until melted.
Whisk warm chocolate mixture into milk mixture in bowl and stir until completely dissolved.
Pour into cups, cover, and refrigerate for at least 6 hours.
When ready to serve, run a knife around the inside edge of the cups to loosen panna cotta, then turn them out onto plates and garnish with oranges and pistachios.