Go Back
–+ servings
Blood orange panna cotta served in a glass.

Blood Orange Panna Cotta

No ratings yet
This Blood Orange Panna Cotta is silky, citrus-bright, and lightly spiced with cardamom. It’s an elegant, make-ahead dessert that feels special without being fussy - perfect for winter citrus season or anytime you want something refined and refreshing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 25 minutes
Servings: 6 Servings
Course: Dessert, Fruit Dessert

Ingredients
  

For the Panna Cotta
  • 2 cups 480 ml heavy cream
  • ½ cup 120 ml whole milk
  • ½ cup 100 g granulated sugar
  • 1 vanilla bean split and seeds scraped (or 1 tsp vanilla extract)
  • 1 tbsp ground cardamom
  • 2½ –3 tsp powdered gelatin
  • 2 tbsp cold water
  • Zest of 2 blood oranges
  • 1 cup 240 ml fresh blood orange juice, strained
For the Blood Orange Coulis (Optional)
  • Juice of 4–5 blood oranges
  • ¼ cup 50 g granulated sugar (adjust to taste)
  • 1 tsp cornstarch optional, for thickening

Method
 

Make the Panna Cotta
  1. In a medium saucepan, combine the heavy cream, milk, sugar, vanilla bean (pod and seeds), and cardamom.
  2. Heat over medium heat, stirring occasionally, until the mixture is hot and just beginning to steam. Do not let it boil.
  3. While the cream mixture heats, sprinkle the gelatin over the cold water in a small bowl. Let it bloom for about 5 minutes.
  4. Remove the cream mixture from the heat. Add the bloomed gelatin and stir until fully dissolved.
  5. Stir in the blood orange zest and juice.
  6. Strain the mixture through a fine-mesh sieve to remove zest and spices for an ultra-smooth texture.
  7. 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.
Make the Blood Orange Coulis (Optional)
  1. In a small saucepan, combine blood orange juice and sugar. Heat gently, stirring until the sugar dissolves.
  2. For a thicker coulis, whisk the cornstarch with a tablespoon of cold water and stir it into the juice. Simmer briefly until slightly thickened.
  3. Cool completely, then refrigerate until ready to use.
To Serve
  1. Spoon the cooled blood orange coulis over the set panna cotta.
  2. 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!