Blood Orange Panna Cotta

This blood orange panna cotta is deliciously creamy and smooth. It’s an impressive dessert that is quite simple and quick to make!

What is panna cotta?

Panna cotta is an Italian dessert that means “cooked cream”. The texture of this dessert feels kind of like a Jell-O and custard. It is made out of cream, sugar and gelatin. Gelatin is added to ensure that the panna cotta sets. The final result – creamy and silky smooth melt in your mouth dessert!

For this blood orange panna cotta recipe you will be using whole milk in addition to the cream. Whole milk lightens up the panna cotta and still keeps that rich and creamy consistency panna cotta has.

Ingredients needed to make blood orange panna cotta

Very few ingredients are needed to make these easy blood orange panna cottas.

• Heavy whipping cream: To get that creamy texture.
• Whole milk: To lighten up the cream. Whole milk lightens the panna cotta and still keeps it rich and creamy.
• Sugar: To sweeten the panna cotta and the topping.
• Gelatin: So the panna cotta and the blood orange topping set.
• Blood orange: Blood orange juice is added to the cream and to the topping. Adding the blood orange juice to the cream gives it a delicious sweet flavor. Making the blood orange topping gives the dessert an irresistible flavor combo of sweet and slightly tart.

Making blood orange panna cotta

1. Make the panna cotta: Pour milk into a medium saucepan. Sprinkle with gelatin. Let that sit for 5 minutes. Turn the heat on medium/low and stir until gelatin is dissolved. Approximately 3-5 minutes. Add the heavy whipping cream, sugar and blood orange juice. Stir on medium/low heat 3-5 minutes or until sugar is dissolved. Do not let the mixture boil! This can kill the gelatin.
2. Let the panna cotta set. Cool the cream/milk in the saucepan until it’s warm to the touch and almost room temperature. (If you pour hot cream/milk into glass ramekins the panna cotta can split.) Once cooled evenly divide the mixture between ramekins of your choice. Refrigerate for at least 2-3 hours or until set.
3. Make the blood orange topping: In a small sauce pan, dissolve sugar and gelatin with water on low heat. Do not boil! Add the blood orange juice. Stir for 2-3 minutes or until combined. Cool completely before pouring over chilled panna cotta.

Tips for success

• Do not boil the cream and milk! When cooking the milk and heavy whipping cream never bring the mixture to a boil. Always cook on medium – low heat. The cream/milk should be hot or very warm. If the cream/milk is too hot and boils, it can kill the gelatin causing the panna cotta to not set.
• Cool cream/milk before pouring into glass ramekins. The cream mixture should just be a little bit warm when you touch it. If you pour hot cream/milk into the ramekins it can split in the refrigerator. Cooling the panna cotta in the sauce pan allows the milk and the cream to become homogenized.
• Use whole milk. Whole milk still keeps the panna cotta rich and creamy. A lower percentage milk takes away that creamy and rich texture.

Other recipes you may like

• Panna Cotta
• Creme Brulee
• Simple Tiramisu

If you made this recipe, I would love to hear from you. Your comments and ratings will help me and other readers as well. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

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