blood orange panna cotta

Blood Orange Panna Cotta

Sarah Mickey All Recipes, Blood Orange Recipes, Citrus Fruit Recipes, Custard, Pudding & Panna Cotta Recipes, Fruit Dessert Recipes Leave a Comment

Blood Orange Panna Cotta

Makes 8 Servings
Muscat de Beaumes de Venise

Panna cotta is a creamy, swoon-inducing, custard-like dessert of cream, sugar, and other ingredients held together with gelatin.  Here we’ve cut the cream’s richness with blood oranges and topped it with a small blood orange & almond salad.  The result is gorgeous and incredibly delicious.

You’ll need four blood oranges total for this recipe, and there will be leftover simple syrup…which is great in cocktails!!

Blood Orange Panna Cotta
  • Panna Cotta Base:
  • 6 tbsp of the Blood Orange Juice
  • 4 cups Heavy Cream
  • 1 cup Sugar
  • 1 Vanilla Bean
  • 1 1/2 Packets Granulated Gelatin
  • 1/8 tsp Salt
  • Blood Orange Marcona Salad:
  • 1 Blood Orange
  • 1 tbsp Fresh Thyme, minced
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Salted & Fried Marcona Almonds, minced
  • Blood Orange & Thyme Simple Syrup:
  • 1 cup Water
  • 1 cup Sugar
  • 10 sprigs Fresh Thyme
  • Remaining Blood Orange Juice



Pour six tablespoons of the blood orange juice into a bowl and sprinkle in the gelatin to bloom.

Halve the vanilla bean and scrape out the seeds (how to use a vanilla bean).

Cut very thin slices (1/8th of an inch) from the whole blood orange.

  • Make the Simple Syrup

Combine the sugar, water and thyme in a small pot.  Cook, stirring frequently, until the sugar dissolves.  Bring the simple syrup to a boil and cook for five minutes.

In a separate pot, combine the sugar, salt and heavy cream.  Add the vanilla seeds and the outer pod.  Heat the mixture, stirring, until it comes to a boil.

Once the cream boils, remove the pot from the heat, cover it, and let it steep for 20 minutes.

Remove the vanilla pod.  Return the cream to a boil, then stir in the bloomed gelatin until it dissolves (about 1 minute).

Optional: If you plan on unmolding the finished panna cotta, lightly oil the ramekins or other vessels you’re going to set the panna cotta in, then pour in the base.  Use a neutral flavored oil.

Optional: If you won’t be unmolding the panna cotta, pour the base into clear vessels.

Move the containers of panna cotta base to the fridge and chill them until they set.

  • Make the Salad

Using a microplane grater (or the smallest holes on a box grater), remove the zest from the blood orange. Trim the peel off the blood orange and cut it the fruit into supremes.  Squeeze the juice out of the remaining orange core & reserve.

In a small bowl combine the blood orange supremes, 1 tbsp of the orange zest, minced marconas and minced thyme.  Reserve in the fridge.

In a frying pan combine the remaining blood orange juice (and juice from the core) with 3 tablespoons of the thyme syrup.  Simmer to combine.  Let the syrup cool and reserve it in the fridge until you’re ready to serve the panna cotta.

Remove the panna cotta from the fridge.

Optional: Unmold the panna cotta.

Pour some of the syrup over each panna cotta.  Top with some of the blood orange salad.

Optional: Top each panna cotta with one microgreen.


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Custard, Pudding & Panna Cotta Recipes
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