Blood Orange Panna Cotta Recipe

I’ve been experimenting in the kitchen lately, and let me tell you, this blood orange panna cotta was a game changer––it brings together that rich, creamy vibe with a tangy burst of citrus that totally blew my mind.

I love how Blood Orange Panna Cotta combines heavy cream and whole milk with tangy blood orange zest and juice. I like that sugar, gelatin bloomed in cold water, vanilla extract and a pinch of salt create a balanced flavor with vitamin C and a creamy nutritional boost.

Ingredients

• Heavy cream is rich in fat; it makes the dessert super smooth and velvety.
• Whole milk adds protein and a natural sweetness that lightens the heavy cream’s richness.
• Sugar is a carbohydrate that boosts the flavor making the dish pleasantly sweet.
• Blood oranges bring a tangy, sour kick with added antioxidants for a healthy twist.
• Gelatin helps set the dessert creating a delicate, wobbly texture that is fun to eat.
• Vanilla extract and salt round out the flavors giving the dish a balanced taste.

Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 3 blood oranges (zested and juiced, about 1/2 cup juice)
• 1 envelope (approx 2 1/2 teaspoons) unflavored gelatin
• 3 tablespoons cold water (for blooming the gelatin)
• 1 teaspoon vanilla extract
• A pinch of salt

How to Make this

1. In a small bowl, sprinkle the unflavored gelatin over 3 tablespoons of cold water and let it sit for about 5 minutes to bloom.

2. Meanwhile in a medium saucepan, combine the 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, a pinch of salt and the zest from the blood oranges. Heat gently over medium low heat until the sugar dissolves, making sure it doesnt start boiling.

3. Once the mixture is smooth and hot, remove the pan from the heat and stir in the bloomed gelatin until it dissolves completely.

4. Add in the 1/2 cup of blood orange juice and 1 teaspoon vanilla extract. Stir well to blend all the flavors together.

5. For a smoother texture, strain the mixture through a fine sieve into a clean bowl to remove any zest bits.

6. Pour the strained mixture into your serving glasses or ramekins.

7. Allow them to cool down to room temperature before moving on.

8. Cover each glass with plastic wrap and chill in the fridge for at least 4 hours, or better yet, overnight, until the panna cotta is nicely set.

9. Once set, you can garnish with a thin blood orange slice if you’d like a bit of fancy flair.

10. Dig in and enjoy your fresh, delicious Blood Orange Panna Cotta!

Equipment Needed

1. Small bowl (for blooming the gelatin)
2. Measuring spoons (for the water, vanilla and salt)
3. Medium saucepan (for heating the cream, milk, and sugar)
4. Spoon or whisk (for stirring the mixture and dissolving the gelatin)
5. Fine sieve (for straining out the zest bits)
6. Clean bowl (to collect the strained mixture)
7. Serving glasses or ramekins (for the panna cotta itself)
8. Plastic wrap (to cover the glasses during refrigeration)
9. Refrigerator (for setting the panna cotta)

FAQ

• Q: Can I use n other type of citrus if I dont have blood oranges?
  A: Sure, you can swap them for regular oranges, but you might lose that distinct tangy and slightly bitter flavor that blood oranges bring. Experiment a bit to see what works best for you.
• Q: Why is it important to bloom the gelatin?
  A: Blooming gelatin in cold water helps it dissolve evenly when heated later. If you skip this step, your panna cotta might not set as smooth as you want it to be.
• Q: How long can I make the Blood Orange Panna Cotta ahead of time?
  A: You can make it a day or even up to two ahead of when you plan to serve it. Just make sure to keep it covered in the fridge so it stays fresh and set properly.
• Q: How can I tell that the panna cotta is fully set?
  A: The dessert should be firm but still have a little wobble in the center when you tap the side. If it runs too much, let it chill longer until it firm ups nicely.

Blood Orange Panna Cotta Recipe Substitutions and Variations

• Heavy cream – You can swap it with coconut cream if you’re looking for a different twist, though it might add a bit more coconut flavor.
• Whole milk – If you need a dairy-free option, almond milk or soy milk will work as a substitute, even if the taste is a little lighter.
• Granulated sugar – Honey or maple syrup can be used instead, but make sure to tweak the liquid ratios a bit cause they are liquid sweeteners.
• Blood oranges – If you can’t find these, mix regular oranges with a dash of tart pomegranate juice to try and mimic that unique flavor.

Pro Tips

1. When you bloom the gelatin, make sure it sits for at least 5 minutes with the cold water so it doesn’t get lumpy later – trust me, it makes a huge difference in getting a smooth texture.
2. While heating the cream and milk mixture, keep it at a gentle simmer on medium low heat so the sugar dissolves without boiling; boiling can mess up the consistency and you don’t wanna risk a weird curdle.
3. Strain the mixture a couple of times if you need to in order to get rid of all the zest bits, it may sound extra but it really helps the panna cotta set perfect without any surprises in texture.
4. If you have the time, let the panna cotta chill overnight in the fridge instead of just 4 hours; that extra time helps all the flavors blend better and makes it a lot creamier when you serve it.