BY: Carol Green

October 17, 2020

Post 4/5

Of Italian origin ‘Panna Cotta’ means ‘cooked cream’ and is a catchy sounding name for a creamy gelatin dessert.

A basic recipe is the starting point for your imagination, satisfyingly silky smooth, this base lends itself well to any dessert flavor of your choice. The bittersweet blood oranges to create the perfect finishing note to complete the ‘Fall into Citrus’ menu recipe series we’ve published this week.

We began with the Citrus Salad with Feta & Crispy Prosciutto, accompanied by the ‘Citrus Bliss’ Cocktail  followed by the star of the show Tangerine and Olive Chicken Paillard

A variety of orange, blood oranges have a distinct crimson flesh, due to the presence of anthocyanins, a family of polyphenol pigments common to many flowers and fruit, but uncommon in citrus fruits.

Finish off the meal with a pop of fun, with the 2019 Ticklebumps Sparkling Rosé with notes of peach and grapefruit to complement the panna cotta.

Chef Carol

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blood Orange Panna Cotta

  • Author: Carol Green


Silky smooth, melt in your mouth dessert that can be prepared ahead of time!



2 1/3    cups fresh Blood Orange juice (from about 8 blood oranges), divided

3          tsp. unflavored Gelatin, divided

3/4       cup Raw Sugar, divided

4          tsp. finely grated Blood Orange peel, divided

1/2       cup Plain Greek-style Yogurt

2/3       cup Heavy Whipping Cream

1          tsp. fresh Lemon Juice

4          dried Juniper berries, lightly crushed (optional)


  • Pour 1 cup juice into medium saucepan, sprinkle gelatin evenly over. Let stand 10 minutes to allow the gelatin to ‘bloom’
  • Stir gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes.
  • Add 1/2 cup sugar and 2 teaspoons orange zest; stir until sugar dissolves, 1 to 2 minutes longer.
  • Strain into a medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes.
  • Whisk the yogurt, cream, and lemon juice into orange juice mixture until smooth.
  •  Divide among four glasses (Martini glasses work well).
  • Chill until set, at least one hour.
  • Prepare the sauce:
  • Sprinkle the remaining teaspoon of gelatin over the rest of the orange juice in a small saucepan and allow to bloom.
  • Add the 1/4 cup sugar, 2 teaspoons orange zest and juniper berries, and bring to a gentle simmer over low heat until sugar dissolves.
  • Simmer until reduced to by half about, 10 minutes.
  • Strain syrup into small bowl, allow to reach room temperature.
  • Spoon some of syrup over each panna cotta and return to the fridge until set, about another hour.
  • Garnish with a twist of orange.



*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

Join hundreds of insiders!

As a part of my email community you get the inside scoop on new recipes, cooking classes, and more!

Leave a Reply

Your email address will not be published. Required fields are marked

Recipe rating

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Subscribe for updates!