Blood Orange Panna Cotta

Blood Orange Panna Cotta
Servings: 8 Prep 10 mins Chill 6 hrs Cook 4 mins Stand 5 mins


  • 1 25 ounce envelope unflavored gelatin
  • 3/4 cup blood orange juice (such asTropicana Trop50 Red Orange)
  • 2 6 ounce container Chobani 0% Blood Orange yogurt
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 blood or navel oranges, zested, pith removed, cut into segments
  • fresh mint (optional)

Make It

1. In a small bowl, sprinkle gelatin over 1/2 cup of the blood orange juice. Let stand until softened, about 5 minutes.

2. 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. 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. 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. 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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 234, Fat, total (g): 13, chol. (mg): 45, sat. fat (g): 8, carb. (g): 26, fiber (g): 1, pro. (g): 7, sodium (mg): 54, Percent Daily Values are based on a 2,000 calorie diet.