Blood Orange Panna Cotta



I didn't intentionally make a pink dessert for Valentines Day, I swear. Last week, I saw some blood oranges and thought they were just beautiful, so I decided to make a dessert out of it. It just so happens that it's kind of pink and it's Valentines Day tomorrow.




I don't even celebrate Valentines Day, really. I usually work that night because it's always a busy night. Last year, I surprised my boyfriend with our favorite Indian takeout the day before Valentines, but that was about it. No fancy dinner, bouquet of roses, or heart chocolates. I'm not really in to making a big thing out of it. 


If I wasn't working on Valentines Day, I would probably get Indian takeout again, not going to lie. Maybe that will be our new tradition? 


If you are planning a special night at home for your significant other, this dessert is a keeper. It has a short list of ingredients, takes very little time to make, and looks beautiful. Blood oranges also sound much more exotic than normal oranges and they sure do look exotic. Just be sure to leave enough time for the panna cotta to set as well as the syrup layer to set, about 5 to 6 hours in total. If you're impatient, you can skip the syrup layer, but the panna cotta itself looks a bit like peptobismol... 

If you're single this Valentines Day... well, then it means more panna cotta for you. Enjoy!



Blood Orange Panna Cotta
Recipe adapted from Bon Appetit


Panna Cotta
1 cup freshly squeezed blood orange juice (about 5 to 6 blood oranges)
1 3/4 teaspoons unflavoured gelatin
1/2 cup granulated sugar
5 teaspoons blood orange zest
2/3 cup Greek-style yogurt
2/3 cup heavy cream
1/2 teaspoon fresh lemon juice

Syrup
4 tablespoons (60 mL) boiling hot water
1 1/2 teaspoons unflavoured gelatin
1 cup freshly squeezed blood orange juice (about 5 to 6 blood oranges)
1 teaspoon granulated sugar


For the panna cotta, pour the juice into a saucepan and sprinkle the gelatin over. Let it sit for 15 minutes.

On low heat, dissolve the gelatin into the juice. Add the sugar and zest and stir until dissolved, about 2 to 3 minutes. Strain the mixture into a large bowl and let it cool for 10 minutes. Add the yogurt, cream, and lemon juice and whisk until smooth. Pour the mixture into the glasses or ramekins, leaving room for the syrup layer. Chill in the fridge for at least 4 hours.

After the 4 hours have passed, make the syrup. Combine the hot water and gelatin in a medium bowl and stir to dissolve the gelatin. Add the juice and the sugar and stir until the sugar has also dissolved. Let it cool a bit, then pour over the chilled panna cotta and chill for at least an hour and a half.

Remove from fridge about ten minutes before serving so it's not super cold and serve.


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