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Blood Orange Panna Cotta

Discussion in 'Italian Recipes' started by Kitty Reeves, Mar 6, 2015.

  1. Ingredients:
    1 Cup Blood Orange Juice
    Zest of 3 Blood Oranges
    1 1/2 Tablespoon Powdered Gelatin
    3 1/2 Cups Heavy Cream
    1 1/2 Cups Whole Milk
    7 Tablespoons Sugar
    1 Teaspoon Orange Extract
    Blood Orange Syrup:
    3 Cups Fresh Blood Orange Juice
    9 Tablespoons Sugar
    1 1/2 Tablespoons Grated Blood Orange Peel

    Directions:
    Place the orange juice in a small bowl and sprinkle the gelatin over the top.
    Stir to mix, and set aside to soften 2 to 3 minutes.
    Place 8 small glasses on a baking tray.
    Half-fill a large bowl with ice and add enough water to make an ice bath and set aside.
    In a small saucepan, combine the cream, milk, sugar and blood orange zest, and bring to a simmer over medium heat.
    Remove from heat, and whisk in the softened gelatin and the orange extract.
    Set the saucepan in the ice bath, and whisk until the mixture is at room temperature.
    Strain the mixture into a large measuring cup or bowl with a pouring spout.
    Place the bowl in the ice bath and allow to cool to room temperature.
    Pour the mixture into the glasses and chill at least 6 hours or overnight.
    To make the syrup, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
    Increase heat to high, and boil until syrup is reduced to 1 1/2 cups, stirring often, about 20 minutes.
    Refrigerate until cold.
    Before serving, pour some of the blood orange syrup on top of the glasses.

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  2. That looks amazing, thanks for the recipe. Do you think we could do this with all citrus or just blood oranges? Would that throw off the sweet-sour balance?
     
  3. You could probably get away with using regular oranges, but I'm not sure about lemons or limes, or other citrus fruit. It would probably throw it off.
     
  4. #4 Pessel, Mar 7, 2015
    Last edited: Mar 7, 2015
    They look gorgeous. Don't these types of desserts usually have some sort of sauce? I often see online recipes of panna cota having vanilla flavored pudding with a type of fruit sauce on top of the pudding. If blood orange is scarce, one idea is to create an orange sauce using orange and just pour it on top of the pudding. I have no other idea.
     

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