Description
This elegant Blood Orange Panna Cotta features a creamy, smooth Italian dessert infused with bright, tart blood orange flavor. It is topped with a vibrant blood orange syrup layer, creating a beautiful contrast and a refreshing citrus finish. Perfect for a sophisticated dessert that’s simple to prepare and impresses with its delicate balance of creamy and fruity notes.
Ingredients
Scale
Panna Cotta Base
- 1/2 cup fresh blood orange juice
- 2 1/4 teaspoons (0.25 oz) unflavored powdered gelatin
- 2 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 3 teaspoons blood orange zest (about 3 blood oranges)
Blood Orange Syrup Layer
- 3 tablespoons boiling water
- 1 teaspoon unflavored powdered gelatin
- 1 teaspoon granulated sugar
- 2/3 cup fresh blood orange juice, strained of pulp
Instructions
- Bloom gelatin in juice: Place blood orange juice in a small bowl and sprinkle 2 1/4 teaspoons gelatin over the surface. Allow to sit for 15 minutes to soften and bloom.
- Heat cream mixture: Meanwhile, in a medium saucepan, combine heavy cream, 1/2 cup sugar, and blood orange zest. Heat over medium until just boiling and sugar has dissolved. Remove from heat.
- Dissolve gelatin in cream: Whisk the softened gelatin into the hot cream mixture until fully dissolved and smooth. If needed, return saucepan to low heat and whisk gently until gelatin is completely dissolved, but do not boil.
- Pour and chill panna cotta: Pour the cream mixture into ramekins or glasses, leaving room at the top for the syrup layer. Refrigerate for at least 4 hours or up to 3 days until fully set.
- Prepare blood orange syrup: In a medium bowl, whisk together 3 tablespoons boiling water and 1 teaspoon gelatin until dissolved. Add 1 teaspoon sugar and whisk until dissolved. Incorporate 2/3 cup strained blood orange juice and mix well.
- Set syrup layer: Allow syrup mixture to cool for 10 minutes. Pour carefully over the chilled panna cotta layer in each ramekin.
- Final chill: Refrigerate for at least 1 hour to allow syrup to set.
- Serve: Remove panna cottas from refrigerator 15 minutes before serving to soften slightly for best texture.
Notes
- Use freshly squeezed blood orange juice for the best vibrant color and fresh citrus flavor.
- Make sure gelatin is fully dissolved to avoid any grainy texture in the panna cotta.
- Panna cotta can be prepared up to 3 days in advance; just add the syrup layer and final chill close to serving time.
- For an extra touch, garnish with fresh blood orange segments or a sprig of mint before serving.
- If blood oranges aren’t available, you can substitute with regular orange juice, though the color and flavor will be less distinctive.
