There’s something truly magical about the *Blood Orange Panna Cotta with Raspberry Coulis Recipe*. This dessert sings with the vibrant citrus notes of blood orange, perfectly balanced by the creamy, velvety texture of panna cotta and the bright punch of fresh raspberry coulis. Whether you’re treating yourself after a long day or impressing guests at a dinner party, this recipe brings a burst of color and flavor that feels both elegant and wonderfully inviting. It’s not just a dessert—it’s a celebration on a plate that’s surprisingly simple to make!
Ingredients You’ll Need
The ingredients for this dish might seem straightforward, but each one plays a vital role in building layers of flavor, texture, and visual appeal. From the richness of the cream to the tangy brightness of blood orange juice, these essentials come together to create a panna cotta that’s as stunning as it is delicious.
- 1 packet gelatin (unflavored, about 2 teaspoons): This helps the panna cotta set with that silky, delicate firmness you love.
- 3 tablespoons cold water: To bloom the gelatin evenly so it melts smoothly into the cream.
- 1 ½ cups whipping cream: Brings richness and a luxuriously creamy texture.
- ½ cup whole milk: Lightens the cream just enough for balance.
- ½ cup sugar: Sweetens the panna cotta without overpowering the citrus flavors.
- 1 tablespoon blood orange zest: Packs in floral and aromatic citrus notes that brighten the dish.
- 1 ½ cups full-fat Greek yogurt: Adds a tangy creaminess that’s essential for depth and body.
- ½ cup fresh blood orange juice: The star ingredient, providing that vibrant color and unmistakable fruity tang.
- 1 teaspoon vanilla extract: Offers a warm, comforting undertone that rounds out the flavors beautifully.
- 1 ½ cups raspberries: For the coulis — fresh, juicy, and packed with natural sweetness and tartness.
- ¼ cup sugar (for coulis): To strike the perfect balance of sweetness with the raspberries.
- 1 tablespoon lemon juice: Adds brightness and a slight zing to the raspberry coulis.
How to Make Blood Orange Panna Cotta with Raspberry Coulis Recipe
Step 1: Bloom the Gelatin
Start by sprinkling your gelatin powder over the cold water in a small bowl. This step is key—give it about 5 to 10 minutes to bloom, turning from powder to a slightly thick, jelly-like consistency. It ensures the gelatin will melt smoothly into your cream mixture without clumps.
Step 2: Warm the Cream Mixture
In a saucepan over medium-low heat, combine the heavy cream, whole milk, sugar, and blood orange zest. Heat gently until you see steam but avoid boiling—boiling can affect the texture. The blood orange zest will infuse its bright, fragrant oils into the cream, setting the stage for that unmistakable citrus flavor.
Step 3: Dissolve the Gelatin
Remove your warm cream from the stove and whisk in the bloomed gelatin until it’s fully dissolved. This step is crucial for a smooth panna cotta. Let the mixture cool for about 5 minutes so it isn’t too hot when you add it to the yogurt, preventing curdling.
Step 4: Blend the Yogurt and Juice
In a mixing bowl, whisk together the Greek yogurt, fresh blood orange juice, and vanilla extract. This blend adds a creamy, tangy base with a kick of citrus that’s light and refreshing—exactly what you want in a perfect panna cotta.
Step 5: Combine and Strain
Slowly whisk the warm cream mixture into the yogurt blend, folding everything together smoothly. Then, strain the mixture through a fine sieve to catch the zest and any lumps, ensuring the final panna cotta has a silky, smooth texture that melts in your mouth.
Step 6: Chill Until Set
Pour the mixture evenly into glasses or molds. Let them chill uncovered for 30 minutes to begin setting, then cover and refrigerate for at least 4 to 6 hours, or overnight if you can wait that long. Patience here truly pays off when you see the perfect jiggle and texture.
Step 7: Make the Raspberry Coulis
While your panna cotta is setting, it’s time to whip up the vibrant raspberry coulis. Simmer fresh raspberries, sugar, and lemon juice in a saucepan for about 5 to 7 minutes to soften and blend the flavors. Once cooled, blend the mixture until smooth, then strain to remove seeds for a velvety finish.
Step 8: Assemble and Garnish
Just before serving, spoon the luscious raspberry coulis over the chilled panna cotta. Add fresh raspberries and a sprig of mint for a delightful pop of color and freshness that makes every bite as appealing as it is delicious.
How to Serve Blood Orange Panna Cotta with Raspberry Coulis Recipe
Garnishes
A little garnish goes a long way! Fresh raspberries placed on top add juicy bursts of sweetness, while a sprig of mint lifts the aroma and adds a refreshing touch. You can also dust a tiny pinch of blood orange zest on the coulis for enhanced color contrast and zing.
Side Dishes
Since this dessert is rich and fruity, light accompaniments like a crisp almond biscotti or a simple shortbread cookie work wonderfully. If you want to keep the citrus theme, serve with a small glass of sparkling wine with a twist of blood orange peel for a truly festive pairing.
Creative Ways to Present
Use delicate stemmed glasses or vintage dessert bowls to showcase the gorgeous layers and colors. For a modern touch, try mini mason jars or even small silicone molds for bite-sized panna cottas. Another fun idea is to layer the raspberry coulis inside the panna cotta molds before chilling for a stunning swirl effect.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though unlikely!), keep them covered in the refrigerator to protect their delicate flavors and texture. Properly stored, the panna cotta should stay fresh for up to 2 days. Be gentle when handling to avoid disturbing the smooth surface.
Freezing
Freezing panna cotta isn’t usually recommended because it can alter the texture after thawing. Gelatin-based desserts tend to become grainy or watery. Best enjoyed fresh or refrigerated, so plan to make it within a day or two of serving.
Reheating
Reheating panna cotta isn’t typical since it’s meant to be served chilled. Rather than reheating, allow leftovers to come to a pleasant cold temperature in the fridge. If you want the coulis a bit warmer, gently heat it on the stove before drizzling over the panna cotta.
FAQs
Can I use orange juice instead of blood orange juice?
Yes, you can substitute regular orange juice if blood oranges aren’t available, but the unique color and slightly more complex flavor of blood oranges really elevate this panna cotta. It’s worth seeking them out if you want that special touch!
Is Greek yogurt necessary?
Greek yogurt adds a lovely tang and creaminess that balances the sweetness, but if you prefer, you can use regular full-fat yogurt. Just expect a slightly different texture and tang level.
How do I know when the panna cotta is fully set?
After chilling for at least 4 hours, the panna cotta should be firm enough to hold its shape with a gentle wobble. If it still feels too soft, give it a couple more hours in the fridge.
Can this recipe be made vegan?
The traditional recipe relies on gelatin and dairy, so to make it vegan, you would need gelatin substitutes like agar agar and dairy alternatives like coconut cream. The texture and flavor will be different but still delicious with some experimentation!
What can I do if the gelatin doesn’t dissolve fully?
Make sure your cream mixture is warm enough to dissolve the gelatin completely, but not boiling. Whisk thoroughly after adding gelatin, and if you see clumps, gently reheat while stirring until smooth.
Final Thoughts
I truly can’t recommend this Blood Orange Panna Cotta with Raspberry Coulis Recipe enough. It delivers a stunning presentation and a deliciously balanced flavor profile that feels both indulgent and refreshing. Whether you’re a seasoned dessert maker or just looking to try something special, this recipe never disappoints. Give it a go—you’ll be sharing it with friends and family again and again!
Print
Blood Orange Panna Cotta with Raspberry Coulis Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Blood Orange Panna Cotta is a silky, creamy Italian dessert infused with fresh blood orange zest and juice, balanced with tangy Greek yogurt. Topped with a vibrant raspberry coulis, it offers a refreshing citrus and berry flavor combination, perfect for a light and elegant treat. The dessert requires chilling time for the panna cotta to set, delivering a smooth and luscious texture.
Ingredients
Panna Cotta
- 1 packet gelatin (unflavored, about 2 teaspoons)
- 3 tablespoons cold water
- 1 ½ cups whipping cream
- ½ cup whole milk
- ½ cup sugar
- 1 tablespoon blood orange zest
- 1 ½ cups full-fat Greek yogurt
- ½ cup fresh blood orange juice
- 1 teaspoon vanilla extract
Raspberry Coulis
- 1 ½ cups raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Garnish
- Fresh raspberries
- Mint leaves
Instructions
- Bloom the Gelatin: Sprinkle the unflavored gelatin over 3 tablespoons of cold water in a small bowl and let it sit for 5 to 10 minutes until it forms a gel.
- Heat Cream Mixture: In a saucepan over medium-low heat, combine the whipping cream, whole milk, sugar, and blood orange zest. Warm the mixture until it is steaming but not boiling.
- Dissolve Gelatin: Remove the saucepan from heat and whisk in the bloomed gelatin until it is completely dissolved. Allow the cream mixture to cool for about 5 minutes to prevent the yogurt from curdling in the next step.
- Prepare Yogurt Mixture: In a mixing bowl, whisk together the Greek yogurt, blood orange juice, and vanilla extract until smooth.
- Combine Mixtures: Slowly whisk the warm cream mixture into the yogurt blend, combining them thoroughly. Then strain the mixture through a fine sieve to remove the zest and achieve a silky smooth texture.
- Chill Panna Cotta: Pour the strained mixture into serving glasses or molds. Chill uncovered for 30 minutes, then cover and refrigerate for 4 to 6 hours, or until fully set.
- Make Raspberry Coulis: In a saucepan, simmer the raspberries, sugar, and lemon juice for 5 to 7 minutes until the berries break down and the sugar dissolves.
- Blend and Strain Coulis: Allow the coulis to cool, then blend until smooth. Strain through a fine mesh sieve to remove seeds and create a vibrant sauce.
- Serve: Spoon the raspberry coulis over the set panna cotta. Garnish with fresh raspberries and mint leaves for color and freshness.
Notes
- Be sure to cool the cream mixture before adding to yogurt to avoid curdling.
- Straining the panna cotta mixture ensures a silky texture free of zest bits.
- If blood oranges are unavailable, substitute with navel oranges, but the color and flavor will differ.
- For a lighter version, use low-fat yogurt and reduce sugar accordingly.
- Raspberry coulis can be prepared in advance and refrigerated for up to 2 days.
- Use full-fat cream and yogurt for the creamiest texture.
