Ingredients

The following ingredients have 4 Servings
  • 1 cup blood orange juice (from about 5 blood oranges)
  • 1 teaspoon powdered gelatine
  • 1 tablespoon caster (superfine) sugar ((notes))
  • 2 cups buttermilk ((500ml))
  • 3 ¼ teaspoons powdered gelatine
  • ¼ cup sugar ((50g / 1.8oz))
  • 300 ml thickened pourable cream (heavy cream) ((1 cup + ¼ cup / 10 floz))
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¾ cup blood orange juice ((180ml))
  • ¼ cup water ((60ml))
  • ¼ cup sugar ((60ml))

Instruction

  • BLOOD ORANGE JELLY: See notes if you're planning on turning the panna cotta out of the moulds.
  • Place 6 glasses, ramekins or moulds in a baking pan (this just helps to transport them in and out of the fridge easily).
  • Pour the blood orange juice into a small saucepan and sprinkle gelatin evenly over the top. Let it sit for 2 minutes then turn the heat on low and stir until the gelatin dissolves.
  • Add the sugar and stir for another minute until dissolved.
  • Turn the heat off and divide mixture evenly between your ramekins. Place in the fridge to set for one to two hours. It's best to make the panna cotta when the jelly has a set texture but you can make it before if needed (see notes).
  • BUTTERMILK PANNA COTTA: Pour the buttermilk into a small saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes until wrinkly then turn the heat on low, stirring until the gelatine has dissolved.
  • Add the sugar and stir for another minute until dissolved. Do not ever let it simmer or boil.
  • Turn the heat off and add the cream, vanilla and salt and stir well. If you like, you can pour it through a fine-mesh strainer to remove any bits of gelatine that may not have dissolved.
  • It's easiest to pour the mixture into the ramekins from something that has a spout. Pour the cream mixture evenly into your ramekins over the jelly. Place in the fridge to set for 3-4 hours or until set.
  • BLOOD ORANGE SYRUP: Pour the blood orange juice, water and sugar into a small saucepan.
  • Stir over low heat until the sugar dissolves, then simmer on low for around 20 minutes until thickened.
  • Allow the syrup to cool to room temperature before serving with the panna cotta.
  • The syrup can be made ahead and stored in the fridge. Warm in microwave for 10 seconds to make it more pourable.
  • Take the panna cottas out of the fridge 10 minutes before serving.
  • TURNING OUT THE PANNA COTTA: If you want to turn the panna cottas out onto plates start by dipping the ramekin into a bowl of hot water for 10-20 seconds.
  • Now, gently press down all around the top with your fingertip to release it. Holding the glass on a slight angle, press down on the part closest to the top edge of ramekin until you see the vacuum release.
  • Place an upturned serving plate on top of the glass then turn it over to invert panna cotta onto the plate. Remove the glass and it's ready.
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