A couple of dear friends of mine, Mags and her partner Jill, aside from being fabulous people, are really talented mixologists. One day Mags concocted a Negroni with blood orange vodka and handed it to me as I walked in the door. I was struck by the bitter complexity of flavor, and before the end of the evening I had decided to convert it into a dessert. Where there is great inspiration and great cocktails, creativity comes quickly, and this beauty came to life. This dessert has a lot going for it; it’s fairly simple to bring together, can be made for a large group, and can prepared a few days in advance what’s not to love? Make sure you have great, ripe citrus, and I encourage you to sip on a tasty Negroni while you work
- Yield: 8 Servings
- 1 recipe Blood Orange, Grapefruit & Campari Gelée
- 1 recipe Citrus-Scented Panna Cotta
- 1 ruby red grapefruit
- 1 blood orange
- 1 Valencia orange
- 2 limes Grated zest
- At least two hours in advance, or up to 1 day ahead, prepare the gelée and divide among eight stemless wineglasses. Use an egg carton to support the wineglasses at 45-degree angles and allow to set according to the recipe. Prepare the panna cotta and cool to room temperature. Once the gelée has set, remove the glasses from the egg carton and place on the counter. Pour the panna cotta into the wineglasses, filling them to within ½ in (12 mm) of the top, as desired. Return the glasses to the refrigerator for at least 1 hour, or up to 4 hours.
- Meanwhile, cut the grapefruit, blood orange, and Valencia orange into suprêmes. Just before serving, place one of each of the citrus suprêmes onto each panna cotta. Garnish with lime zest and enjoy.