Blood Orange Panna Cotta

A glass jar of panna cotta topped with raspberry sauce, fresh raspberries, and a mint leaf, placed on a wooden coaster.

5 from 1 vote

This Blood Orange Panna Cotta is my favorite way to end a meal when I want something creamy but not heavy. The tangy yogurt and bright citrus keep it fresh, while the raspberry coulis adds just the right touch of sweetness.

Prep Time10

Cook Time10

Setting Time4

Total Time4 20

Course: Dessert

Cuisine: Italian

Diet: Vegetarian

Keyword: blood orange panna cotta

Servings: servings

Calories: 375kcal

Author: Lena Gladstone

Ingredients

Panna Cotta

1 packet gelatin unflavored, about 2 teaspoons
3 tablespoons water make sure it;s cold
1 ½ cups whipping cream
½ cup whole milk
½ cup sugar
1 tablespoon blood orange zest
1 ½ cups greek yogurt full fat preffered
½ cup blood orange juice freshly juiced
1 teaspoon vanilla extract

Raspberry Coulis

1 ½ cups raspberries
¼ cup sugar
1 tablespoon lemon juice

Instructions

To Make the Blood Orange Panna Cotta

Bloom the gelatin by sprinkling the gelatin over 3 tbsp cold water in a small bowl.
Let sit 5–10 minutes until gelled.
In a saucepan, combine heavy cream, milk, sugar, blood orange zest. Warm over medium-low heat until steaming, not boiling.
Remove from heat and whisk in bloomed gelatin until dissolved.
Allow the cream to cool 5 minutes—important so the yogurt doesn't curdle.
In a mixing bowl, whisk the yogurt, blood orange juice and vanilla.
Slowly whisk in the warm cream mixture.
Strain to remove zest and ensure smooth texture.
Pour into glasses or molds.
Chill uncovered 30 minutes, then cover and refrigerate 4–6 hours until set.

To Make the Raspberry Coulis

Simmer berries, sugar, and lemon in a saucepan for 5–7 minutes.
Once cooled, blend the coulis and strain.
Top panna cotta with raspberry coulis and garnish with a fresh raspberries and a mint leaf for a pop of color.

Notes

Bloom gelatin in cold water before adding it to the warm mixture so it dissolves evenly and sets properly.
Warm the cream gently—avoid boiling, which can affect the texture and flavor.
Let the cream cool slightly before mixing with yogurt to prevent curdling.
Strain the mixture before pouring into molds for a perfectly smooth panna cotta.
Use freshly squeezed blood orange juice for the best color and flavor.
Chill the panna cotta for at least 4 hours to ensure it sets with a creamy, delicate wobble.
Make the raspberry coulis ahead and refrigerate—it keeps well for up to 3 days.
For a lighter texture, use regular yogurt instead of Greek yogurt.
To unmold easily, dip the mold briefly in warm water and run a knife around the edge.
Garnish just before serving with raspberry coulis, fresh berries, and mint for a bright, fresh finish.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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