Panna cotta is a perfect dessert to serve when the desire for a light and refreshing treat tempts you. This recipe can be prepared the night before in under an hour and put into the refrigerator to set overnight.
- 1 cup (250 mL) blood orange juice
- 1½ tbsp (22mL) powdered gelatin
- 3½ cups (825 mL) 35% whipping/heavy cream
- 1½ cups (370 mL) whole milk
- ½ cup (125 mL) granulated sugar
- Zest of 3 blood oranges
- Blood Orange Syrup
- 3 cups (750 mL) fresh blood orange juice
- ½ cup (125 mL) +1 tbsp (15 mL) granulated sugar
- 1½ tbsp (22 mL) grated blood orange zest
- Place the blood orange juice in a small bowl and sprinkle the gelatin powder on top. Stir, then set aside and let stand to fully dissolve, about 2 to 3 minutes.
- Prepare your 10 mini dessert glasses on a baking tray.
- Prepare an ice bath in a large bowl and set aside.
- In a small pot, combine cream, milk, sugar and blood orange zest, and bring to a simmer over medium heat. Remove from heat. Whisk in the gelatin juice mixture and orange extract.
- Set the pot in the ice bath and whisk until the mixture reaches room temperature. Strain the mixture from the pot into a large measuring cup with a pouring spout, and place the cup in the ice bath to cool further. Pour the mixture into the glasses and chill in the refrigerator for at least 6 hours or overnight.
- To make the blood orange syrup, stir all the syrup ingredients into a pot over high heat, and boil until syrup is reduced by half, stirring often, about 20 minutes. Refrigerate the syrup until cold.
- Before serving, pour some of the blood orange syrup on top of the panna cotta to add a beautiful layer of colour.
- Cook Time: 50 mins