- 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.