Trio Of Orange Panna Cotta - cooking recipe

Ingredients

3/4 cup milk
6 cups heavy cream
1 2/3 cups granulated sugar
2 tbsp finely grated orange zest
6 tsp powdered gelatin, bloomed in 1/2 cup cold water for 5 mins
2/3 cup strained blood orange juice
2/3 cup strained orange juice
None None orange food coloring
2 tbsp orange blossom water
1 None blood orange, segmented
1 None orange, segmented
8 None edible flowers, optional

Preparation

Combine milk, cream, sugar and orange zest in a medium saucepan. Stir over low heat until sugar dissolves. Bring to a boil then remove from heat. Add bloomed gelatin and stir until melted. Distribute between 3 bowls.
Bring blood orange juice to a boil in a small saucepan. Reduce heat and simmer for 5 mins, or until reduced to about 2 tbsp. Let cool for 5 mins then add to 1 bowl of panna cotta mixture.
Bring orange juice to a boil in a small saucepan. Reduce heat and simmer for 5 mins, or until reduced to about 2 tbsp. Let cool for 5 mins then add to a second bowl of panna cotta mixture. Tint pale orange with food coloring.
Stir orange blossom water into remaining bowl of panna cotta mixture.
Rinse 24 (3 oz) dariole or plastic molds with cold water - do not dry. Place molds on a tray. Pour each panna cotta mixture into 8 molds. Chill for 6 hours or overnight.
Carefully invert panna cotta onto a serving platter. Top blood orange panna cotta with blood orange segments, orange panna cotta with orange segments and orange blossom panna cotta with edible flowers.