So excited to share this tasty recipe with you all for my new favorite dessert I’ve been making. It’s a perfect little treat after dinner or with your cup or tea or coffee. This is a very simple recipe to make and takes about 4 hours to chill in the fridge.
The Flavor is this Panna Cotta is light and not too sweet. The flavor of the Sweet Orange Essencial oil and olive oil delicately infuses this rich, but light custard with the essence of fresh oranges, the blood orange cuts through the sweetness from the sugar and the zest adds just enough zing to make it a perfect dessert for spring and summer when you can get your hands on blood oranges.
yield: 10-12 servings using these molds from Ikea
Ingredients for Panna Cotta:
- 2 cups whipping cream (you can substitute half & half if desired, I use cream)
- 1 packet of unflavored Gelatin (about 2 teaspoons worth inside)
- 1/2 cup sugar
- 1 2/3 cups greek yogurt (fat or non-fat, I used regular fat)
- zest of 2-3 blood oranges, about baseball size
- juice of 2-3 blood oranges, about baseball size (zest them first and then juice)
- 10-15 drops of Aura Cacia Sweet Orange Essential Oil
- a few drops in each mold of Blood Orange Olive Oil from Oregon Olive Mill
Ingredients Raspberry Coulis:
- 3/4 cup sugar
- 18 ounces (1 1/2 pints) raspberries
Directions for Raspberry Coulis:
1. Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
Directions for Panna Cotta:
1. Place 1/4 cup of cream into a small bowl, sprinkle with gelatin. Let stand to soften (about 10 minutes).
2. While gelatin is softening, pour remaining cream and 1/2 cup of sugar into a 2-quart saucepan; place over medium heat. Stir until sugar is dissolved. Take off heat. Add zest of blood oranges directly into the saucepan, then cut the blood oranges in half and squeeze the juice in, making sure the seeds don’t go in. It’s ok if some of the pulp is in the mix, it will add a great flavor. After juicing 2 blood oranges, taste and see if you want more juice and zest. I prefer it citrucy, so I add the third. Pour into a large bowl.
3. Add softened gelatin and whisk together to combine. Add yogurt and whisk. Lastly, add the Sweet Orange essential oil, add about 10 drops and whisk it, taste it, if you want more citrus flavor add a few more at a time and whisk, until desired flavor is achieved. Don’t add more than 15 drops.
4. Add a drop or two of the Blood Orange Olive oil (if you don’t have this oil, I would use a very light oil instead, but this oil is amazing and so worth the investment, so i recommend buying it, I have the link here to purchase it directly from the source). use your finger and make sure the molds are coated.
***Note : You can skip this step if you decide to keep the Panna Cotta in glass cups or glasses and not take them out of molds.
5. Divide between your choice of molds or glasses and chill for several hours or overnight, until set. I think 4 hours is plenty of time if you are using the molds I am using.
6. When you are ready to serve, let them sit out of the refrigerator for about 5 minutes before taking them out of the molds. Add the raspberry coulis and serve with optional toppings like toasted chopped hazelnuts or a small cookie. Enjoy and let me know what you think when you try it or if you have any questions.
LENA : : lenaskitchenblog