Panna Cotta

From: Chef Steven Lacey, The Legends Club, Prior Lake, MN.

Yield: 6 servings.

CREAM:
1 cup buttermilk
2 1/2 tsp. powdered gelatin
3 cups heavy cream
2/3 cup sugar
1 large piece Sunkist orange peel
1 tsp. vanilla extract

CARAMEL ORANGES:
3/4 cup sugar
3/4 cup water
2 Sunkist oranges, peeled and sectioned

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