Orange Creme Pana Cotta

Ingredients

Featured ingredient: Sweet ClementineCoffee 8 oz. Ground

• ½ cup walnuts
• 1 orange
• 2 Tbsp. Door County Sweet Clementine coffee
• 4 Tbsp. Water
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 cups plain whole milk Greek yogurt
• 2 cups whole milk or Half and Half (DIVIDED)
• 1/3 cup sugar
• Honey for garnish

Instructions

1. Preheat oven to 350 degrees.
2. On a small, foil lined baking sheet, toast ½ cup walnut halves for 8 minutes. Remove pan from oven, salt walnuts. Cool, then chop coarsely and set aside.
3. Turn oven off
4. Grate 1 tsp orange peel. Set aside.
5. Finely grind 2 Tbls. Door County Sweet Clementine coffee. Place into mesh tea infuser. Set aside.
6. In small dish, combine 4 Tbls water with one packet of unflavored gelatin. Stir to combine, then rest for 15 minutes
7. In large mixing bowl, whisk together 2 cups plain whole milk greek yogurt, 1 cup milk or half and half, 1 Tbls. Orange juice, and the tsp of grated orange peel.
8. In a small saucepan, combine 1 cup milk or half and half, 1/3 cup sugar, and the coffee in the tea infuser. Don’t worry if some fine coffee sneaks out into the milk mixture. Bring to a simmer, then remove from heat and steep for 3-4 minutes. Remove coffee infusers. Stir in the gelatin until combined.
9. Stir warm coffee/gelatin mixture into the bowl with the yogurt mixture.
10. Lightly spray one 9 inch round layer pan or 6-7 custard dishes with cooking spray. Pour the mixture into the dish(es). Refrigerate at least 2 hours for small dishes or 6 hours for single layer pan.
11. Set pan in warm water for 15 seconds and invert onto a plate if you wish before serving, or you can garnish and eat right out of the individual bowls.
12. Garnish with thin orange slice, toasted walnuts, and a drizzle of honey just before serving.