But one thing I always do on Valentine’s is make something sweet. Last year I made a giant chocolate cake that, while incredibly delicious, was very tedious and time-consuming. This year I wanted to make something simple but elegant. So, I decided to make a blood orange panna cotta. This was my first time making panna cotta; I kept putting it off because for some reason I always thought it was a very temperamental dish to prepare, but once I looked into it I realized that it’s really not that much more difficult than making jello. Essentially: heat ingredients over stovetop, pour into a glass or ramekin, then chill and serve when gelled. I did, however, make it a bit more complicated by adding candied blood oranges to the mix again, but they’re just so darn beautiful and delicious that I couldn’t hold back! Plus I still had a lot of blood oranges around.
I am glad I used them for this though, as the cream and citrus flavors went realllllly well together. It tasted like an orange dreamsicle popsicle with a hint of raspberry thrown in, but MUCH prettier than a popsicle. So, if you want to make something that really *POPS*, but don’t want to spend hours slaving over a hot oven, this is an excellent solution.
Blood Orange Panna Cotta
- Candied Blood Oranges recipe in the croissant post, syrup reserved for garnish
- Juice from 4 Blood Oranges nice and pulpy
- 1 Packet Gelatin
- 2 and 1/2 Cups Heavy Cream
- 1/2 Cup Sugar
- 3 Tablespoons Water
- 2 Teaspoons Finely Grated Blood Orange Zest
- 2 Teaspoons Vanilla Extract
- Whisk together the blood orange juice, water, and gelatin in a small bowl and set aside. Bring the sugar and heavy cream to a boil in a small pot over medium heat, whisking every couple minutes. Once it begins to boil, lower the heat to a simmer and whisk in the gelatin mixture. Continue cooking for two minutes, whisking the entire time. Remove from heat and whisk in the blood orange zest and the vanilla extract until combined. Allow the mixture to cool to room temperature before distributing into 6 separate ramekins. Place the ramekins in the refrigerator to gel for 6 hours or overnight. Once set, drizzle a bit of the syrup from the candied blood oranges into each ramekin (a tablespoon or two depending on how sweet you want it) and garnish each ramekin with a candied blood orange. Serve immediately.
Note: Requires a minimum of 6 hours of refrigeration