Orange Blossom Panna Cotta with Blood Orange
Andi Healey
Web Manager
Barely set, silky cream scented with orange blossom water, turned out onto plates with blood orange segments and a drizzle of honey. Elegant, completely make-ahead, and ready in minutes.
Panna cotta has a reputation for being a restaurant dessert, which is unfair, because it is one of the easiest things you can make. The method is essentially: warm cream, dissolve gelatine, add flavouring, pour into moulds, refrigerate. There is no baking, no whisking, no temperature-critical moments. The whole process takes about fifteen minutes, and then the fridge does the rest.
The orange blossom water is the thing here. Used lightly, it gives the cream a floral, faintly Middle Eastern quality that feels genuinely unexpected for Easter. Used too heavily, it tastes of soap. The quantity in this recipe is calibrated to be fragrant rather than overpowering; if your orange blossom water is particularly strong, start with a little less and taste the warm cream before pouring.
Blood orange is at the very end of its season in April. If you cannot find them, navel oranges work well, or a mixture of orange and pink grapefruit. The important thing is the colour contrast against the white cream.
Ingredients
- 600ml double cream
- 100ml whole milk
- 60g caster sugar
- 3 sheets of platinum-grade leaf gelatine (or 2.5 tsp powdered gelatine)
- 1.5 tsp orange blossom water (start with 1 tsp if your brand is strong)
- Half a tsp vanilla extract
- Pinch of fine salt
To serve
- 3 blood oranges, peeled and segmented or sliced into rounds
- 2 tbsp good honey
- Small handful of pistachios, roughly chopped
- Edible rose petals, optional
Method
- Put the cream, milk, and sugar into a saucepan over a medium-low heat. Warm gently, stirring occasionally, until the sugar has dissolved and the mixture is steaming but not boiling. Do not let it boil.
- Remove from the heat. Lift the gelatine leaves out of the cold water, squeeze out the excess, and add them to the warm cream. Stir until completely dissolved. If using powdered gelatine, add the whole bloomed mixture. Stir for two minutes.
- Add the orange blossom water, vanilla, and salt. Stir well, then taste. The flavour should be fragrant and lightly floral. Adjust if needed.
- Lightly oil six dariole moulds, ramekins, or small pudding basins with a neutral oil. Pour the cream mixture through a fine sieve into a jug, then pour evenly into the moulds. Leave to cool to room temperature, then refrigerate for at least four hours, or overnight.
- To turn out, run a thin knife around the edge of each mould. Place a plate on top, invert, and give it a confident shake. If it does not release, dip the mould briefly in hot water for five seconds and try again.
- Arrange the blood orange around and over each panna cotta. Drizzle with honey, scatter with pistachios and rose petals if using. Serve immediately.
Chef's Tips
- Gelatine strength: platinum-grade leaf gelatine sets more firmly and cleanly than standard grade. If you only have standard, use 3.5 sheets. The goal is a panna cotta that holds its shape when turned out but trembles when you nudge the plate.
- Vegetarian version: use agar agar instead of gelatine. Use 1.5 tsp of agar agar powder, add it to the cold cream mixture before heating, bring to a simmer for two minutes, then proceed as normal. The texture will be slightly firmer.
- Make ahead: panna cottas will keep refrigerated in their moulds for up to three days. Turn out and dress just before serving.
- No moulds? Serve them set in small glasses or cups without turning out. They look equally elegant and require no knife work.
- Orange blossom water brands vary significantly in strength. Nielsen-Massey is reliably calibrated. Middle Eastern grocery brands are often much stronger — halve the quantity if using these.
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