Summer is finally in full-swing and things have been heating up! Now you can stay cool with this rich and tasty dish from Paulding & Company— a full catering kitchen based in San Francisco, founded by mother-daughter duo Tracy and Terry Paulding. This recipe makes 8 servings.
Blood Orange Panna Cotta Recipe
8 blood oranges
1/2 cup brown sugar
1 lemon (smallish)
2 Tbs. sweet Vermouth
1/2 cup sugar
2 tsp. unflavored gelatin powder (most likely not quite a packet!)
1 ½ cup whipping cream
2 1/4 cups buttermilk, chilled
1 tsp. vanilla extract
Neutral vegetable oil for the cups (if unmolding)
Prepare the oranges:
Pare the zest from one orange with a vegetable peeler. Blanch the zest strips in boiling water for two minutes. Drain, cool and cut into fine julienne. Set aside. Peel the zested orange and one more, paring away the pith, and cut supremes (sections). Juice the remaining six oranges. Juice the lemon as well, adding its juice to the bowl.
Make the sauce:
Combine zest, supremes, ¼ cup of the juice, ½ cup brown sugar, and ¼ cup water in a small pot. Bring to a boil, reduce to a simmer, and cook until slightly thickened and sauce-like, 10-15 minutes. Remove from the heat, add the Vermouth, and set aside.
Make the panna cotta:
Put ¼ cup water in a small bowl, and sprinkle the gelatin on top. Place the remaining orange juice (you should have around ¾-1 cup) in a small pan, and cook over medium-high heat until reduced by half, about 5 minutes. Add ½ cup sugar, stirring to dissolve it. Add the cream, and bring to a simmer. Add the gelatin mixture, stirring it in off the heat until dissolved completely. Stir in the buttermilk and vanilla. Let cool, stirring occasionally.
Lightly oil 8 panna cotta molds, custard cups, or, if you don’t want to unmold the dessert, use un-oiled wine or fancy dessert glasses. Divide the cooled panna cotta mix between the prepared molds, and refrigerate until firm, at least one hour, or overnight.
To unmold, run a knife around the edge, then dip bottom of each mold in hot water for a second or two. Turn onto a plate. Garnish with the sauce.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site.
I’ve not yet made a recipe like this, I would love to make it for company – it looks special and yummy, and it would make guests feel pampered for sure!
This loos good like to try this
Rochelle,
Have you tried any of our recipes? Almost everyone we post you want to try.
I have never heard of this recipe but it looks super good and one my whole family would love to try thanks for sharing.
I have seen panna cotta recipes before, but I’ve never tried making one. I’ve never even eaten it. I’ll have to try it.
Panna cotta always strikes me as a very decadent dessert, and blood oranges are a splurge, but this looks like it would be worth it. When blood oranges are back in season next winter, I’ll keep this in mind as a great way to showcase them. Thanks for finding and sharing the recipe.
I have never made or eaten panna cotta before, I can’t wait to give this a try. Thank you for sharing this recipe.