This simple, beautiful dessert is perfect for the holidays. It's low-cal. substituting milk and cream with coconut milk. The blood orange compote is a perfect accompaniment to this seemingly decadent but light treat. Another great thing about this dessert is that it can be made up to three days ahead.
Scrape the insides of the vanilla pods and set aside the vanilla bean paste. Separately, combine the gelatin with 2 tbsp. of the coconut milk, stir and let sit for 2 mins. In a saucepan, add the coconut milk and vanilla. Gently warm the pan (but do not boil) over low heat and add in the sugar and salt, stir gently until dissolved. Remove from flame, then place in an ice bath- set a bowl over another bowl filled with ice and water, then add the mixture to the empty bowl. Stir the mixture over the iced water so it quickly cools down (about 5 minutes) then pour into individual small glasses or ramekins ¾ full leaving room for the compote. Refrigerate for 4 hours or until set.
To make the blood orange compote: Start by squeezing the juice from two oranges. With the other four, peel and section each orange removing any white pith and seed. Do this over a bowl so you don’t waste any of the juices. What you should have left is just the flesh of the orange. Set aside.
In a small sauce pan, heat the water sugar and syrup to a boil. The mixture will begin to bubble and caramelize. When it thickens, about 10 minutes, remove from heat and slowly add the orange juice. Stir until combined well. Return the mixture to the heat and stir in the cointreau, vanilla, star anise and Asian 6 Spice . Bring to a boil then remove from heat; refrigerate allowing it to cool completely. Add the orange segments and remove the star anise before adding to the top of your pan cotta.
Get Healthy On You® - sign-up for the Healthy On You® newsletter today
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.