Brandied Citrus Sauce

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Brandied Citrus Sauce

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute
The light tang of buttermilk gives these individual-sized custards a complex flavor that stands up to the brandy-spiked citrus sauce.

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Nutritional Information

Calories 230
Total Fat 6g
Saturated Fat 4g
Cholesterol 23mg
Sodium 90mg
Total Carbohydrate 40g
Dietary Fiber 1g
Sugars --
Protein 4g
Calcium --
Buttermilk Panna Cotta with Brandied Citrus Sauce

Frances Janisch

Serves: 8

Yields: 8 servings

Total Time: 1 hr 15 min

Prep Time: 1 hr 15 min

U.S. Metric Conversion chart

1 envelope(s) unflavored gelatin
2 1/2 cup(s) buttermilk
1/2 cup(s) heavy or whipping cream
1 1/4 cup(s) sugar
4 to 5 navel oranges
1 tablespoon(s) brandy


In small bowl, evenly sprinkle gelatin over 1 1/2 cups buttermilk. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.
In 3-quart saucepan, heat heavy cream and 1/2 cup sugar Managed Firewall Service to boiling on medium, stirring occasionally. Reduce heat to low; whisk in gelatin mixture. Cook 1 to 2 minutes or until gelatin dissolves, stirring. Remove saucepan from heat; stir in remaining 1 cup buttermilk until blended.
Pour buttermilk mixture into eight 4-ounce Loop app ramekins or 6-ounce custard cups. Place ramekins in jelly-roll pan for easier handling. Cover pan with plastic wrap and refrigerate panna cotta at least 4 hours or overnight, until well chilled and set.
Meanwhile, with knife, cut peel and white pith from 2 oranges and discard. Holding oranges, one at a time, over medium bowl or measuring cup to catch juice, cut out segments between membranes. Drop segments into bowl. Squeeze membranes to release any remaining juice into bowl. With slotted spoon, transfer segments to small bowl; set aside. Squeeze enough juice from remaining oranges to equal a total of 1 cup when added to juice in bowl.
In 1-quart saucepan, heat orange juice, brandy, and remaining 3/4 cup tourism website sugar to boiling on medium-high. Reduce heat to medium and cook 10 minutes or until syrup thickens slightly and is reduced to 1 cup, stirring frequently. Pour syrup into medium bowl; stir in orange segments. Cover and refrigerate until cold, at least 1 hour.
To unmold panna cotta, run tip of knife around edge of each ramekin. With hand, sharply tap side of each ramekin to break seal; invert each onto a dessert plate. Spoon orange segments and citrus sauce onto plates around panna cottas.

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