You’re going to love this elegant and sweet Blood Orange Panna Cotta with Raspberry Coulis. Easy to make and delightfully fruity, it’s a sweet treat that pairs perfectly with tea or coffee.
Combine sugar, berries, and 1/4 cup water in a saucepan; bring to a boil over medium-high heat.
Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely.
Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
Blood Orange Panna Cotta
Place 1/4 cup of cream into a small bowl, sprinkle with gelatin. Let stand to soften (about 10 minutes).
While gelatin is softening, pour the remaining cream and 1/2 cup of sugar into a saucepan; place over medium-low heat. Stir until sugar is dissolved. Take off heat.
Zest blood oranges directly into the saucepan. Then juice the oranges, making sure the seeds don't go in. It's ok if some of the pulp is in the mix, it will add a great flavor.
Add softened gelatin and whisk together to combine. Add yogurt and whisk. Lastly, add the Orange essential oil, whisk it to combine.
Divide the Panna Cotta between 6 glasses. Let panna cotta chill for 4 hours or overnight, until set.
When you are ready to serve, add the raspberry coulis and serve with optional toppings like toasted chopped hazelnuts or a small cookie.