Blood Orange Panna Cotta with Cardamom and Vanilla
This Blood Orange Panna Cotta with Cardamom and Vanilla is a smooth, creamy dessert infused with bright citrus and gentle spice. Made with real blood orange juice, vanilla, and a hint of cardamom, it’s an easy make-ahead dessert that feels refined, balanced, and quietly impressive without being fussy.
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If you’ve made my Raspberry Coulis Panna Cotta, you already know how beautifully panna cotta works as a base for fruit-forward flavors. And if you enjoy citrus-driven bakes like my Orange Poppy Seed Loaf, this dessert sits in that same family – clean flavors, gentle sweetness, and just enough contrast to keep things interesting. I’d even put it in the same “quiet dessert” category as my Nutmeg-Spiced Cheesecake: not flashy, but deeply satisfying.
This is the kind of dessert I reach for when I want something make-ahead, elegant, and calm – a dessert that feels composed on the plate and easy in the kitchen. Simple stirring, a bit of chilling time, and you’re done.
What you’ll love about this Panna Cotta recipe
- The blood orange brings a slightly bitter, citrusy brightness that balances the cream beautifully.
- Cardamom adds warmth without overpowering the dessert.
- It’s naturally make-ahead, which makes it ideal for entertaining.
Ingredient Notes
You’ll find the full ingredient list and their measurements in the recipe card below.
Gelatin
Gives the panna cotta its signature wobble. Just enough to set, never rubbery.
Heavy cream & whole milk
The combination keeps the panna cotta rich yet light enough to feel refreshing.
Blood orange zest & juice
Zest adds aroma, juice brings color and brightness. Straining the juice keeps the texture perfectly smooth.
Cardamom
Warm, floral, and subtle – it adds depth without competing with the citrus.
Vanilla
Softens the citrus in this blood orange panna cotta and rounds out the creaminess.
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Step-by-Step Instructions
How to make Blood Orange Panna Cotta:
Prepare the panna cotta
In a saucepan, combine the cream, milk, sugar, vanilla bean (pod and seeds), and cardamom. Heat gently over medium heat until the mixture is just about to simmer. You’re looking for steam and warmth – not a boil.
While the cream heats, sprinkle the gelatin over cold water in a small bowl and let it bloom for about five minutes.
Remove the cream mixture from the heat and stir in the bloomed gelatin until fully dissolved. Add the blood orange zest and juice, then strain the mixture through a fine-mesh sieve to remove any solids.
Divide the mixture between glasses or ramekins. Let your blood orange panna cotta cool to room temperature, then cover and refrigerate for at least four hours, or until fully set.
Make the blood orange coulis (optional)
In a small saucepan, combine blood orange juice and sugar. Heat gently until the sugar dissolves.
If you’d like a thicker coulis, stir in a cornstarch slurry and cook briefly until slightly thickened. Let cool completely, then refrigerate until ready to use.
I like to pour a small thin layer over the blood orange panna cotta for an extra pop of colour.
Variations & Substitutions
This blood orange panna cotta recipe is flexible and forgiving.
- Swap blood orange for regular orange or cara cara oranges.
- Replace cardamom with a pinch of cinnamon or skip it entirely for a cleaner citrus profile.
- Use vanilla extract if you don’t have a vanilla bean – it works just fine.
- Skip the coulis and finish with fresh citrus segments instead.
Blood Orange Panna Cotta
Ingredients
Method
- In a medium saucepan, combine the heavy cream, milk, sugar, vanilla bean (pod and seeds), and cardamom.
- Heat over medium heat, stirring occasionally, until the mixture is hot and just beginning to steam. Do not let it boil.
- While the cream mixture heats, sprinkle the gelatin over the cold water in a small bowl. Let it bloom for about 5 minutes.
- Remove the cream mixture from the heat. Add the bloomed gelatin and stir until fully dissolved.
- Stir in the blood orange zest and juice.
- Strain the mixture through a fine-mesh sieve to remove zest and spices for an ultra-smooth texture.
- Divide the panna cotta evenly between serving glasses or ramekins. Let cool slightly, then cover and refrigerate for at least 4 hours, or until fully set.
- In a small saucepan, combine blood orange juice and sugar. Heat gently, stirring until the sugar dissolves.
- For a thicker coulis, whisk the cornstarch with a tablespoon of cold water and stir it into the juice. Simmer briefly until slightly thickened.
- Cool completely, then refrigerate until ready to use.
- Spoon the cooled blood orange coulis over the set panna cotta.
- Garnish with extra zest or fresh blood orange segments if desired.
Notes
Make It Perfect
- Don’t boil the cream – overheating can affect how the panna cotta sets. Gentle heat is key.
- Straining matters. It gives you that silky, restaurant-style finish.
- If you like a softer set, use 2½ tsp gelatin; for a firmer sliceable texture, use 3 tsp.
- Taste your blood oranges first – if they’re very tart, slightly increase the sugar.
Storage & Make-Ahead
- Panna cotta can be made up to 2 days ahead and kept covered in the fridge.
- Store without the coulis for best texture; add it just before serving.
- Leftovers keep well refrigerated for 3 days.
- Not freezer-friendly – the texture won’t hold once thawed.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!Serving Ideas
- Spoon blood orange coulis over the top just before serving.
- Garnish with fresh zest or citrus segments.
- Serve this blood orange panna cotta chilled on its own – it doesn’t need much else.
Chef’s Tips for Perfect Panna Cotta
- Don’t let the cream boil – high heat can dull the citrus flavor.
- Straining the mixture is worth it for the smoothest texture.
- Chill overnight if you can; panna cotta sets beautifully with time.
- If entertaining, use clear glasses if possible – the color of this blood orange panna cotta is part of the charm.
Storage & Make-Ahead
- Store your blood orange panna cotta in the refrigerator, covered, for up to 3 days.
- Best served cold.
- Do not freeze – panna cotta loses its texture once thawed.
Frequently Asked Questions
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This Blood Orange Panna Cotta is the kind of dessert that feels effortless but thoughtful. Creamy, lightly spiced, and gently bright, it’s a reminder that simple ingredients handled with care can be just as satisfying as something more elaborate.
If you enjoy desserts that are calm, composed, and quietly special, this one definitely deserves a spot in your rotation.
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