Chocolate is a popular ingredient in desserts for Valentine’s Day (and a few of my recipes this week will feature it), but here is a beautiful and easy dessert for those who have chocolate-hating husbands/children like me.
Panna Cotta is an Italian dessert created by adding gelatin to sweetened cream. It is heated, then refrigerated until set to make a jello-like pudding. This particular panna cotta is topped with blood orange segments and syrup. Other popular toppings include fresh berries and other fruit, caramel, or chocolate.
Panna Cotta is an easy dessert to create, but it does need to be made ahead of time to be able to set in the refrigerator. The syrup can also be made ahead of time and refrigerated.
If the cream starts to steam too much, decrease the temperature. The mixture should not come to a boil.
Here are step by step photos on how to supreme a blood orange.
Panna Cotta with Blood Orange Syrup
Adapted from From Which Things Grow
1 cup milk
1 scant tablespoon unflavored gelatin powder
2 cups heavy cream
1 1/2 teaspoons vanilla extract
1/3 cup granulated sugar
Blood Orange Syrup:
1/2 cup fresh blood orange juice (~2 large oranges)
2 tablespoons granulated sugar
1/2 teaspoon cornstarch
Segments from 2 blood oranges
In a medium saucepan, sprinkle gelatin over the milk. Allow to sit for 5 minutes before placing over medium heat. Do not allow to come to a boil. Whisk to completely dissolve gelatin.
Whisk in the cream, vanilla extract, sugar, and salt. Continue to cook, stirring often and not letting it boil, for 5-7 minutes. Remove from heat and allow to cool slightly.
Divide the cream among individual serving glasses. Leave enough room at the top for the blood orange syrup. Cover with plastic and refrigerate 5 hours to overnight.
To make the blood orange syrup: In a small saucepan, whisk together orange juice and syrup over medium low heat.
In a small bowl, add the cornstarch. Once the juice is heated, add a tablespoon of the juice to the cornstarch. Whisk to dissolve. Pour into the saucepan with the remaining juice. Continue to whisk until barely thickened and syrupy. Remove from heat and allow to cool 3-5 minutes.
Arrange blood orange segments over refrigerated panna cotta. Top with blood orange syrup and serve immediately.