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
Scale
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.
