Blood Orange Pannacotta with Caramelised Orange

By Sofia Gallo @in_cucinacon_sofia

Difficulty: Easy

Prep Time: 15 min

Rest Time: 4 hours or overnight

Ingredients for 4 panna cottas of approx. 110 g each or two large ones

  • 2 gelatine leaves
  • 300ml double cream
  • 50g mascarpone cream - alternative milk
  • 50 ml blood orange juice 
  • 40 gr icing sugar
  • 1/2 tsp vanilla paste
  • zest of one orange

For the caramelised orange segments

  • Segments of one orange
  • 2 tbsp caster sugar
  • 1 tbsp water or orange juice


  1. In a bowl place your icing sugar, orange zest and juice and combine fully. Set on one side.
  2. Soak the gelatine leaves in cold water until bloomed.
  3. In a saucepan, bring the cream, mascarpone and vanilla paste to a simmer. Add the sugar mixture and dissolve completely.
  4. Once the mixture has just boiled, set aside to cool slightly. 
  5. Squeeze out any excess water from the gelatine and stir into the warm mixture until fully dissolved. 
  6. Pour the mixture into your chosen container and let this set for about 4 hours for a soft set, or overnight for a more ferme consistency.
  7. Before serving, prepare your syrup. in a small frying pan, add the caster sugar with the water or orange juice and let this dissolve. Bring to a syrup consistency and add your segments turning them until fully coated. 
  8. Serve the panna cotta in their container if using a glass and top with the orange syrup, or upside down and dressed with the orange syrup.

Tip: You could flavour the syrup with a sweet or orange liqueur.

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