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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
blood orange panna cotta in jars

Blood Orange Panna Cotta

Prep time:
4 hours 15 minutes
Cook time:
5 minutes
8 servings
2 out of 5

Topped with a bright, citrus sauce made from fresh blood oranges, this creamy, eggless custard makes for an elegant, sweet and stunning dessert.


  • 10 blood oranges
  • 2 cups milk
  • 2 cups heavy cream
  • ½ cup plus 4 teaspoons sugar
  • 1 tablespoon gelatin
  • 2 sprigs mint


Use a vegetable peeler to peel the zest of 2 oranges into a 2-quart sauce pot. Add milk, cream and ½ cup sugar. Bring to a simmer and remove from heat to steep.

While the cream mixture is steeping, juice the blood oranges (reserving 2) to yield 1½ cups plus 4 tablespoons of juice. Add 1½ cups of juice and remaining 4 teaspoons of sugar to a sauce pot, and reduce until there is ⅓ cup of liquid remaining. Remove from heat and chill.

Place remaining 4 tablespoons of orange juice in a small bowl and sprinkle gelatin over the top. Allow gelatin to bloom for 5 minutes. When the gelatin has softened, add it to the warm cream mixture and stir until all of the gelatin has completely dissolved.

Strain cream mixture through a fine mesh strainer and pour into 8 ramekins or clear glass serving dishes. Chill for a minimum of 4 hours in the refrigerator.

Peel the remaining 2 oranges with a knife and cut the segments into supremes, removing all membrane. Cut the supremes into ½-inch pieces. Pick the mint leaves and cut into a fine chiffonade. Toss orange segments with the mint and reduced orange juice.

When the panna cotta has chilled, top with the mint and orange mixture and serve.

  • blood orange panna cotta in jars