You are indeed sensing a theme here with another Blood Orange recipe. This darkly gorgeous centered orange gives the humble orange a run for it’s money not only in taste but also in looks. The pale creamy vanilla bean flecked Pannacotta is one of those ludicrously easy desserts to make. Whenever I see it on a menu, I invariably give it a miss as I know how easy (and inexpensive) is it to make one, preferring to go for more intricate items.
As for serving, I wouldn’t serve it with this many slices of blood orange, that would simply overwhelm it and not provide the necessary balance. I styled it this way more as a homage to a dress that I have that has patterned flowers cascading down the front. Unlike the dress, one or two slices of blood orange, and feel free to candy or soak them in syrup, would do just fine. Or you could do this as a double layered pannacotta making a blood orange jelly on top and placing 1 slice of blood orange, setting it, and the adding the vanilla pannacotta layer.
Vanilla Pannacotta with Blood Oranges
An original recipe by Not Quite Nigella
- 150ml milk
- 300ml thickened cream
- 55g caster sugar
- 2 teaspoons powdered gelatine
- 1 teaspoon vanilla extract
- extra light oil spray
- 2-3 blood oranges rind and skin cut away and sliced.
1. Add milk, cream and sugar in a small saucepan on a low heat until gently heated through. Sprinkle over the gelatine and mix with a fork or whisk until gelatine is dissolved (but do not boil). Stir in the vanilla and cool for about 20 minutes.
2. Spray 6 1/2 cup moulds with extra light oil spray. Carefully pour mixture into moulds. Cover and refrigerate for a few hours or until set.
3. When ready to unmould, place bottoms in warm water bath for a few seconds to loosen, then using a very thin knife, run around the edge to loosen. Unmould on plate and place a slice of Blood Orange or two on top.
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11 Comments | Add your own
For some reason i’ve always thought that pannacotta had egg in it…my boyfriend will be pleased! (he doesn’t eat eggs)
I just bought the blood orange from Pymont market yesterday..After saw your recipe..immediately went to the kitchen and made it…now it is in the fridge..hehe
Hi Reemski-It’s so easy and yes egg free so yes indeed you boyfriend might like it!
Hi Bean Sprout-Cool! I hope you like it
Hi Lorraine,
I don’t think I’ve ever made pannacotta, but I’ve eaten it!
The photo’s are just beautiful. I think this is just a superb dessert to follow a rich meal.. (? you think) – and especially for summer. Vanilla bean flecks have to be one of life’s most comforting sights. Ahhhh.
Wow that looks fantastic – great combination of dark red against the white of the pannacotta. I love pannacotta but I’ve never considered making it myself for some insane reason. Consider this firmly added to my list of emergency desserts! Incidentally, you evidently use the “good” vanilla extract with seeds in (judging by the photos) – ever tried it with vanilla pods? I’m trying to be ultra-good and not use extracts etc if I can help it. I never normally use blood oranges for some reason – I really need to rectify this! Love your blog!
~T.U.G.
I love the colours in your photos.. so vivid and rich looking. Yum^^!
Hi Maria-I always feel better if I see vanilla bean flecks in my desserts and ice cream.
Hi The Uphill Gardener-I was the same for ages, I always thought that having to unmould anything would mean heartache and misery but it’s so easy to make and yes you’re right, an excellent emergency dessert.
I use the Queen vanilla bean paste which I really like for ease of use. I’ve used vanilla pods in the past and they end up being quite expensive (they’re about $8 each from memory and I use up 1 per dish) but if I find a more cost effective but still good vanilla pod supplier I’d be happy to rectify that. Thankyou so much!
Hi FFichiban-Thankyou! I love the white against the reddy orange
wow. the oranges contrast so beautifully with your pure panna cotta. i see that you MAKE elegant, sophisticated food as well.
What a gorgeous dessert! I love the contrast of the white with the vibrant red. Beautiful, Lorraine!
Hi grace-Thanks, I loved the colour contrast too. I overdid the amount of blood orange just for the sake of the photo I admit, I just couldn’t resit!
Hi Patricia-Thankyou, it reminded me of a dress that I have so of course I had to place them in the same pattern
thats so gorgeous I would feel guilty eating it!
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