- 1/8 teaspoon canola oil
- 1 cup milk
- 2 1/4 teaspoon unflavored gelatin
- 2 cups heavy cream
- 1/2 cup sugar
- 6 ounces milk chocolate, chopped
- 2 blood oranges, tangerines, oranges or red grapefruit, peels and pith removed, cut into segments
- 1/3 cup shelled salted pistachios, roughly chopped
Brush six 3/4-cup custard cups very lightly with canola oil; set aside. Pour milk into a medium bowl. Sprinkle gelatin over milk and let stand until gelatin softens, about 5 minutes. Meanwhile, stir heavy cream and sugar together in a heavy medium saucepan over medium high heat until sugar dissolves, about 2 minutes. 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.
Per Serving: Serving size: 1 each, 580 calories (380 from fat), 42g total fat, 24g saturated fat, 120mg cholesterol, 95mg sodium, 45g carbohydrates, (3 g dietary fiber, 38g sugar), 8g protein.