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Blood Orange Panna Cotta

Prep Time:

15 minutes

Cook Time:

10 minutes


4-6 Servings

About the Recipe

Panna cotta has always been a dessert favorite of mine. So smooth and silky and gentle in flavor. Not too sweet and not too heavy. Just the perfect sweet treat to end a meal. I hadn't made myself for years because it seemed too elegant a dessert to be easy to make at home. I reserved this kind of treat for fancy restaurants.
Well, no more! It's actually super easy to make and one to wow anyone who gets to enjoy it.
What's cool about this dessert is it's fancy enough for a dinner party but easy enough for a random Tuesday treat. Trust me; it's a crowd-pleaser.
The combo of creamy, spicy, and citrusy is just perfection.
So, if you want a dessert that's a total flavor bomb without any fuss, this is the one.
You'll thank me later!


For Panna Cotta:

  • 2 cups heavy cream

  • 1/2 cup whole milk

  • 1/2 cup granulated sugar

  • 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)

  • 1 tablespoon ground cardamom

  • 2 1/2 - 3 teaspoons gelatin powder

  • 2 tablespoons cold water

  • Zest of 2 blood oranges

  • 1 cup fresh blood orange juice (strained)

For Blood Orange Coulis (optional):

  • 4-5 blood oranges, juiced

  • 1/4 cup sugar (adjust according to taste)

  • 1 teaspoon cornstarch (optional, for thickening)


For this recipe I like to begin by zesting and juicing the blood oranges. That way, the hardest part of the recipe is done. Over the years, I have used a variety of different zesters and graters and my favorite has remained to be my microplane. use it from zesting citrus to grating my parmesan or garlic. It works like a charm and I am never affraid of catching my fingers instead.

For Panna Cotta:

  1. In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (the scraped pod and seeds), and ground cardamom. Heat over medium heat, stirring occasionally, until it's just about to simmer. Do not boil.

  2. In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.

  3. Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir well until the gelatin is completely dissolved.

  4. Add the blood orange zest and fresh blood orange juice to the mixture and stir to incorporate.

  5. Strain the mixture through a fine-mesh sieve to remove any solids.

  6. Divide the mixture among serving glasses or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set (you can make these a day ahead and just chill overnight to ensure they get enough chill time).

For Blood Orange Coulis:

  1. In a small saucepan, combine the blood orange juice and sugar over medium heat. Stir until the sugar is dissolved.

  2. If you want a thicker coulis, mix cornstarch with a tablespoon of cold water to make a slurry. Add it to the blood orange mixture and stir continuously until it thickens slightly.

  3. Allow the coulis to cool to room temperature, then refrigerate until ready to use.


  1. Once the panna cotta is set, spoon a layer of blood orange coulis over the top.

  2. Optionally, garnish with additional blood orange zest or slices.

Serve chilled and enjoy your Blood Orange Cardamom Panna Cotta with Blood Orange Coulis!

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