Maple-Sweetened Blood Orange Panna Cotta

Cool and creamy, sweet and slightly bitter, this is a simple yet sophisticated dessert for two.
Course Desserts
Cuisine Italian
Essential Ingredient Blood Orange
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 445kcal
Author Aimee


  • 3/4 cup whole cream
  • 2 blood oranges
  • 3/4 cup 2% milk (organic if possible)
  • 1 teaspoon gelatine
  • 3 Tablespoons pure maple syrup


  • In a small sauce pot, gently heat cream over medium-low heat. Do not boil. Zest in the rind of both oranges.
  • Turn off heat, cover with a lid and infuse for 10 minutes.
  • In a small mixing bowl, sprinkle the gelatine over the milk. Let stand for 5 minutes until the gelatine blooms (begins to dissolve and become opaque). Stir well.
  • Using a fine-mesh sieve, strain the hot, orange infused cream into the milk. Whisk well to fully dissolve the gelatine.
  • Pour in the maple syrup and whisk again. Let mixture cool to room temperature, then give one final whisk and pour into two 1 -cup ramekins, 250mL jars, or champagne coupes, as I did.
  • Refrigerate for at least 4 hours or over night.


Calories: 445kcal | Carbohydrates: 28g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 129mg | Sodium: 82mg | Potassium: 281mg | Sugar: 23g | Vitamin A: 1430IU | Vitamin C: 7.4mg | Calcium: 202mg