2 cups buttermilk
⅓ cup caster sugar
1 teaspoon vanilla bean paste
2 teaspoons gelatine powder
2 blood or navel oranges, cut into segments
- Combine buttermilk, ¼ cup caster sugar and vanilla bean paste in a saucepan, stir over medium-low heat until sugar dissolves. Warm for 5 min or until just hot, but do not allow to boil. Remove from heat.
- Meanwhile, sprinkle gelatine over 2 tablespoons of boiling water, stirring until dissolved. Add to buttermilk mixture and stir to combine. Pour mixture into four serving glasses and cover with plastic wrap. Chill in fridge for 4 hr or until set.
- Meanwhile, place orange segments into a bowl and sprinkle with the remaining caster sugar, tossing to coat. Set oranges aside for 30 min to marinate. Top panna cottas with orange segments to serve.