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 For cream: Pour buttermilk into a bowl and sprinkle with gelatin. Let bloom for 5 minutes. Bring cream and sugar to a boil, and then remove from heat. Whisk cream into buttermilk and add ...
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