Orange Panna Cotta With Saffron And Star Anise

• 1 teaspoon powdered gelatin unflavored
• 1/2 cup orange juice
• 1 pinch saffron crumbled
• 1 star anise
• 1 3/4 cups half-and-half
• 1 cup granulated sugar
• 2 clementines
• 2 tablespoons grand marnier

1. Put 1 tablespoon of water into a small dish and sprinkle the gelatin over it. Set it aside and let it soften.
2. In a small saucepan, heat the orange juice, saffron, and star anise over low heat and reduce by one half, about 5-10 minutes.
3. In a separate saucepan, heat the half-and-half and sugar together until the sugar dissolves and the half-and-half is hot (but not boiling), about 5 minutes. Remove from heat.
4. Strain the reduced orange juice mixture and add it to the half-and-half mixture.
5. Stir in the softened gelatin until it is completely dissolved.
6. Distribute the liquid into four 4-ounce ramekins. When they cool down to room temperature, cover the ramekins with plastic wrap, and chill for at least 6 hours.
7. About 30 minutes before serving, segment the clementines to remove the outer membranes. Pour the Grand Marnier over them and let them sit at room temperature.
8. Invert the ramekins onto small plates. To loosen up the panna cotta and get it to slide out of the ramekin, it may help to warm up the ramekin in a bath of hot water for a couple of seconds and/or run a very thin, small spatula or knife around the edge of the panna cotta.
9. Garnish the panna cotta with the clementine segments and a drizzling of the Grand Marnier.

powdered gelatin unflavored, orange juice, saffron, anise, sugar, clementines, grand marnier

Taken from www.yummly.com/recipe/Orange-Panna-Cotta-With-Saffron-and-Star-Anise-1668281 (may not work)