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A white dessert bowl with a layered blood orange jelly and panna cotta pictured in direct sunlight. A spoonful of the dessert is set onto the plate showing the distinct layers.
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Blood orange panna cotta

A gorgeous blood orange infused panna cotta layered with a ruby red blood orange jelly. A stunning dessert that's easier to make than it seems!
Cook Time15 minutes
Setting time8 hours
Course: Dessert
Cuisine: Italian
Keyword: blood orange, easy dessert, easy recipe, panna cotta, spring recipe
Servings: 4 panna cotta

Equipment

  • 4 ramekins or moulds that can hold approx 125ml

Ingredients

Blood orange jelly

  • Juice of two blood oranges - approx 150ml
  • 1 tbsp sugar
  • 2 g gelatine leaf

Panna cotta

  • Zest of 1 blood orange
  • 30 g caster sugar
  • 150 ml milk
  • 150 ml cream
  • 1 tsp vanilla
  • 4 g gelatine leaf

Instructions

Blood orange jelly

  • Soak 2g gelatine leaf in cold water for 5 minutes.
  • Zest one blood orange, and use your fingers to rub the zest together with the 30g sugar for the panna cotta - set aside.
  • Meanwhile, juice the two oranges to yield approximately 150ml and combine with 1 tbsp sugar and gently heat in a saucepan until the sugar has dissolved.
  • Remove the pan from the heat, then add the softened gelatine to the blood orange juice mixture and stir to dissolve.
  • Strain through a sieve and into four ramekins or moulds - then chill for a couple of hours until set.
    • It's important to set the jelly before adding the panna cotta layer to ensure clean layers.

Panna cotta

  • While it’s setting, you can make the panna cotta itself - combine the milk, cream, blood orange zest/sugar mixture and vanilla to a saucepan and gently heat until it’s just starting to boil, then turn the heat off and allow the mixture to steep for 5 minutes.
  • While it’s steeping, soak 4g gelatine leaf in cold water to soften.
  • Squeeze out excess water from the gelatin leaf then add directly to the hot milk mixture – stir until dissolved.
  • Strain the liquid into a bowl set over a larger bowl filled with iced water, stirring frequently over 15 minutes until it cools and thickens slightly.
    • You must cool the panna cotta before adding it to the jelly layer to avoid melting the jelly.
  • Pour into the ramekins with the blood orange jelly, and refrigerate for 4-6 hours.
  • To serve, use a knife to gently and carefully pull the panna cotta away from the mould and break any air seal, then invert the mould onto a plate. You can use a blow torch to help release the panna cotta, or alternatively briefly submerge the base of the mould in hot water before inverting onto a plate.
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