Blood Orange Panna Cotta
A recipe for Blood Orange Panna Cotta! A creamy vanilla-scented panna cotta is covered with a layer of blood orange gelatin for a stunning and decadent treat.
Servings 6 Servings
Ingredients
Panna Cotta:
- 2 tablespoons (30 milliliters) cold water
- 1 tablespoon (9 grams) gelatin powder
- 2 cups (480 milliliters) heavy cream
- 1 cup (240 milliliters) milk
- 1/3 cup (67 grams) granulated sugar
- 1/2 vanilla bean or 1 1/2 teaspoons vanilla bean paste
Blood Orange Gelatin:
- 1 tablespoon (15 milliliters) cold water
- 1 1/2 teaspoons (4 grams) gelatin powder
- 1 1/2 cups (355 milliliters) freshly squeezed blood orange juice
- 1/4 cup (50 grams) granulated sugar
Instructions
To make the Panna Cotta:
- In a small bowl, sprinkle the gelatin over the water. Set aside as you prepare the remaining ingredients.
- In a medium saucepan, whisk together the heavy cream, milk, and granulated sugar over medium heat.
- Scrape in the seeds from the vanilla bean and add the pod.
- Stir often until the sugar is dissolved and the mixture barely begins to bubble on the edges.
- Remove from heat and set aside for 10 minutes (no longer). Discard the vanilla pod.
- Add the gelatin with the water. Whisk until smooth.
- Transfer among individual serving glasses about 3/4 full (leaving room in each one for the blood orange layer). Cover and chill until set, 4 hours to overnight.
To make the Blood Orange Gelatin:
- In a small bowl, sprinkle the gelatin over the water. Set aside as you prepare the remaining ingredients.
- In a small saucepan, whisk together the blood orange juice and sugar over medium heat.
- Cook, stirring often, just until the sugar has dissolved and the mixture is barely starting to bubble around the edges. Remove from heat and stir in the gelatin with water.
- Allow to cool for 10 minutes, then gently pour the blood orange juice over the chilled panna cotta.
- Cover and return to the refrigerator for another 4 hours or up to three days until set.
- Serve chilled.