Every year I find myself anxiously awaiting the arrival of blood oranges at my local market. Like most citrus fruit, they hail from areas with very warm climates so all we can do here in Toronto is wait around for their arrival.
Besides the gorgeous red colour, blood oranges differ slightly from the regular orange in flavour. They are slightly more bitter and I find them a little bit less acidic than a regular orange. Although they have very subtle differences in flavour, I appreciate the blood orange over the regular orange mainly for their beautiful colour. I get much more excited if a dessert is made from a blood orange over a regular orange. There is just something exotic about them.
Orange Panna Cotta or Blood Orange Panna Cotta? See? There is something intriguing here!
This blood orange panna cotta dessert is light, creamy and refreshing. It is a great recipe at any time of year, as long as the blood oranges are available to you. If they are not available, an alternative is to find pure, 100 per cent blood orange juice and use the zest of regular oranges. If you can’t find pure, 100 per cent blood orange juice, then you can always substitute it for pure, 100 percent orange juice, but as I mentioned earlier, it’s just not as sexy.