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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.