Citrus Pomegranate Panna Cotta

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  • Panna cotta:
  • 1 cup whole milk, divided
  • 2 packets gelatin
  • 2 cups heavy whipping cream
  • 1 cup full-fat coconut milk (can well-shaken)
  • 1 1/2 tablespoons orange blossom water
  • 1 vanilla bean, scraped
  • 1 teaspoon orange zest
  • Garnish:
  • 1 blood orange, peeled and sliced crosswise
  • 1 tangerine, peeled and sliced crosswise
  • 12 kumquats, sliced crosswise
  • Orange zest
  • Pomegranate arils
  • Toasted, shaved coconut


  1. Pour 1/2 cup of cold milk into a liquid measuring cup. Sprinkle the gelatin over the milk and stir to combine. Set aside to bloom for 10 minutes.
  2. In a 2 1/2-quart stainless steel saucepan, add the remaining 1/2 cup of milk, heavy cream, coconut milk, orange blossom water and vanilla bean. Whisk to combine. Heat over medium heat until steaming, 6 to 8 minutes. Remove from the heat, add in the orange zest and bloomed gelatin. Whisk to fully incorporate the gelatin until dissolved.
  3. Pour the panna cotta mixture into a heat-proof pitcher. Cool to room temperature. Pour into a 1 1/2-quart flat baking dish (such as a gratin dish). Refrigerate until set, 6 to 12 hours.
  4. To garnish, top with sliced oranges, kumquats, orange zest, pomegranate arils and toasted coconut.