Blood Orange Panna Cotta

Prep Time:

15 minutes

Cook Time:

10 minutes

Serves:

4-6 Servings

About the Recipe

Panna cotta has always held a soft spot in my heart. It’s smooth, silky, and just subtle enough—never too sweet, never too rich. The kind of dessert that whispers elegance without trying too hard. For the longest time, I assumed it was a “restaurant-only” kind of treat—too fancy, too fussy to pull off at home. But I was wrong. So wrong.

This recipe proves that panna cotta can be both impressive and incredibly simple. It's just the right balance of creamy, cozy spice, and bright citrus—light enough for a weeknight treat, yet special enough to serve at a dinner party.

If you’re looking for a no-fuss dessert that feels like a flavor bomb in a velvet dress, this is the one. Honestly, once you make it, you’ll wonder why you ever waited. Trust me—your spoons (and your guests) will thank you.

Elegant but easy – This dessert looks restaurant-worthy but is actually so simple to make. It’s a no-fuss way to impress.
Bright citrus twist – The blood orange juice and zest add a burst of tangy freshness that perfectly balances the creaminess.
Warm spice – A gentle dose of cardamom brings a cozy, unexpected depth of flavor.
Make-ahead magic – It’s the ideal dessert to prep the day before. No stress, just chill.
Naturally gluten-free – No swaps needed—this one is gluten-free right out of the gate.

What You'll Love

Can I use regular oranges instead of blood oranges?Absolutely. Blood oranges add a stunning color and a slightly more floral flavor, but navel or cara cara oranges work beautifully if that’s what you have.

What’s the texture supposed to be like? Creamy, smooth, and just set—like a soft, elegant jiggle when you spoon into it. Not rubbery or stiff. If it’s too firm, you may have used too much gelatin.

Can I use agar agar instead of gelatin? You can, but it will change the texture slightly—agar sets firmer and doesn’t have quite the same creaminess. If you’re familiar with agar, substitute 1:1 by weight and bloom it as instructed on the package.

Do I have to use whole milk? Whole milk helps keep things rich, but if needed, you can use 2%—just expect a slightly lighter texture. Avoid skim.

Can I make it dairy-free? You can experiment with full-fat coconut milk or a combo of coconut cream and almond milk, but keep in mind the flavor and set will change. Be sure to taste as you go and adjust sugar and cardamom.

How long does panna cotta need to set? It usually takes at least 4–6 hours, but overnight is even better. The longer it chills, the smoother the texture.

Can I make the coulis ahead of time? Yes! It keeps well in the fridge for 4–5 days and can even be frozen. Just warm slightly before drizzling if it thickens.

How do I unmold panna cotta cleanly? Dip the ramekin in hot water for about 10 seconds, run a knife gently around the edge, then invert onto a plate and give it a confident little shake.

Frequently asked Questions

Ingredients

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)

Preparation

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:

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.
In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir well until the gelatin is completely dissolved.
Add the blood orange zest and fresh blood orange juice to the mixture and stir to incorporate.
Strain the mixture through a fine-mesh sieve to remove any solids.
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:

In a small saucepan, combine the blood orange juice and sugar over medium heat. Stir until the sugar is dissolved.
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.
Allow the coulis to cool to room temperature, then refrigerate until ready to use.