Earlier this month, I noticed the newly-arrived piles of kanlı portakal (blood orange) at my
local pazar.
Of course, I was quite ecstatic to see these blood
oranges as I've been impatiently waiting for their arrival here in Istanbul
this winter.
My husband saw me get that hunger-lust look in my eyes and moved out of my way. I was on a mission!
My husband saw me get that hunger-lust look in my eyes and moved out of my way. I was on a mission!
Every time, we visit the pazar,
I buy a few kilos of the tasty kanlı
portakal (also labeled as kan
portakal). Honestly, I haven't had enough time to play around with some
blood orange-flavored desserts so we've been juicing them instead and enjoying
the fresh juice for breakfast.
But for Valentine's Day this week, I saved a few blood
oranges for this special occasion. Normally, I'm a dark chocolate kinda gal for
this day, but I decided to make an exception to my kitchen rules.
I can't resist the bright, sunset burst of color once I slice
into these kanlı portakal.
Fresh blood oranges in my Istanbul kitchen. |
I relied on a standard recipe I used in my restaurant days,
which uses sheet gelatin. I have a large stash to use up so I'm not sure how to
substitute the powdered Turkish version here. (Any ideas?) In the meantime,
please refer to this handy guide
about gelatin by one of my favorite food bloggers, David Lebovitz.
Afiyet olsun!
I love using these glass containers from my local Pasabahce store! Only 1 TL each. |
Panna Cotta with Kanlı Portakal (Blood Orange)
16 oz. (473
ml.) fresh whole milk
1 ea. vanilla beans, split,
seeds scraped
5 oz. (142 g.) granulated
sugar
4 ea. gelatin
sheets, bloomed in cold water
16 oz. (473
ml.) fresh whole milk
Garnish:
fresh blood orange segments and
juice
In
a medium-sized pot, heat the milk, sugar and vanilla bean pod.
Bring
to a simmer, whisking often, and making sure the sugar is dissolved. Strain.
Add
the bloomed gelatin and whisk to combine.
Add
the remaining cold milk, whisk and pour the panna cotta base into individual
molds. Let the base set for several hours before eating.
When
set, garnish the molds with fresh blood orange segments.
3 comments:
Looks like this would turn out to be delicious! Lovely images, too.
This looks delicious!! I've never cooked with gelatin (sheets nor powder) but I'll have to try this out sometime.
@Andrew, thank you!
@Jennifer, wish I could share with you. Gelatin is fairly easy to use if you follow the directions. =) I just don't know about the powdered stuff here.
Post a Comment