Panna cotta all'arancia rossa
Blood orange panna cotta
This is our auntie Angela’s famous blood orange panna cotta. Originally this delicious desert came from the Piemonte region of Italy but it is a classic Italian dish and can be flavoured with just about anything – sweet or savoury – you can let your imagination go wild! The translation of the name is cooked (cotta) cream (panna) and the classic Italian panna cotta is usually flavoured just with vanilla and served with fresh summer fruits.
However, Zia Angela’s adaptation on the basic recipe using the incredibly tasty blood oranges that grow in abundance in the south of Italy and around our family farm, is the perfect marriage to the smooth cream. It is easy to make and tastes incredible!
We are proud to say that the Italians are Europe's number one consumers of fresh fruit. Sicily being the national top producing region for blood oranges with around 54% of the total national production followed by Calabria, Basilicata, Puglia and Sardinia. The Arancia Rossa has a low sugar level and is rich in vitamins (C, B1, B2, A), great for the digestive and metabolic systems; its antioxidants (anthocyanins) help prevent infections and colds.
Zia Angela has blended the beautifully fragrant taste and colour of the blood oranges with the smooth cream of the panna cotta. In the South of Italy, you can find these incredible oranges from December to April. In Puglia, I can get this made for me all year round – with different toppings of course!
237 ml blood orange Juice
Zest of 3 blood oranges
1 1/2 Tablespoons of powdered gelatine
790 ml double cream
375 ml whole milk
1 Teaspoon orange extract
Blood orange syrup:
675 ml fresh blood orange Juice
1 1/2 Tablespoons grated blood orange peel
Preparing the panna cotta:
Place the orange juice in a small bowl and sprinkle the gelatine over the top.
Stir to mix, and set aside to soften for 2 to 3 minutes.
Place 8 small glasses on a baking tray.
In a small saucepan, combine the cream, milk, sugar and blood orange zest, and bring to a simmer over a medium heat.
Remove from heat, and whisk in the softened gelatine and the orange extract.
Set the saucepan in a bowl of ice and whisk until the mixture is at room temperature.
Strain the mixture into a large measuring cup or bowl with a pouring spout.
Place the bowl with the mixture in the ice bath and allow it to cool to room temperature.
Pour the mixture into the glasses and chill for at least 6 hours or overnight.
To make the syrup:
Stir all the ingredients in heavy medium saucepan over medium heat until the sugar dissolves.
Increase the heat to high, and boil until the syrup has reduced to about half, stirring often, for about 20 minutes.
Refrigerate until cold.
Before serving, pour some of the blood orange syrup on top of the glasses.
Add a couple of blood orange segments on the top too – if you like.
- You can add the sauce to the bottom of a ramekin or small dish, then add the panna cotta mixture on top. This will need to be refrigerated for 6 hours. Turn out onto a plate and serve with some orange segments and a biscuit on the side.
- Add Aperol or your favourite tipple for an adult variation – you will need to add some gelatine to the syrup mixture so that the alcohol sets.
Always serve this with a bottle of our fabulous Terre Di San Vito Mosi rose wine.