Blood Orange Panna Cotta

Blood Orange Panna Cotta
Makes 8
Prep 10 m
Chill 360 m
Cook 4 m
Stand 5 m



  1. 1 of 5 In a small bowl, sprinkle gelatin over 1/2 cup of the blood orange juice. Let stand until softened, about 5 minutes.
  2. 2 of 5 In a large bowl, whisk yogurt until smooth; set aside. Bring milk, heavy cream and 1/3 cup of the sugar to a low simmer. Turn off heat. Stir in vanilla and juice-gelatin mixture; mix until gelatin is dissolved. Pour into bowl with yogurt and whisk until smooth.
  3. 3 of 5 Coat eight 6-ounce ramekins with nonstick cooking spray. Pour mixture evenly among ramekins. Cover with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
  4. 4 of 5 In a small pot or pan, bring remaining 1/3 cup sugar, remaining 1/4 cup blood orange juice and the orange zest to a simmer. Cook until sugar is dissolved and mixture has a syrupy consistency, about 4 minutes. Cool and refrigerate in a covered container until using.
  5. 5 of 5 To serve, carefully run a paring knife around edge of each ramekin. Turn upside down onto a plate (shake if it doesn't immediately fall out). Place an orange segment on top, drizzle with blood orange syrup and, if desired, garnish with mint.
Nutrition Information for Blood Orange Panna Cotta
Servings Per Recipe: 8
Per Serving: 26 g carb., 7 g pro., 45 mg chol., 13 g Fat, total, 54 mg sodium, 1 g fiber, 234 kcal cal., 8 g sat. fat, 0 null Mark as Free Exchange