Love how simple it is to make this panna cotta recipe! Very elegant for a dessert--gorgeous with the deep, rich blood orange sauce on top!

Panna Cotta with Blood Orange Sauce

Panna cotta is always a simple, elegant dessert. But with this juicy blood orange sauce, it will be a showstopper, too!

Course Dessert
Servings 6


For the Panna Cotta:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 envelopes unflavoured gelatin (about 5 teaspoons, if you're using a bulk gelatin)
  • 1/2 cup sugar

For the Sauce:

  • 1/4 cup sugar
  • 2 tsp cornstarch
  • 3/4 cup blood orange juice (about 3 small oranges)


  1. In a medium saucepan, mix the milk and cream; sprinkle gelatin on top and let stand 1 minute. 

  2. Add sugar and stir everything over medium-low heat until the gelatin and sugar are fully dissolved.

  3. Divide liquid between 6 ramekins, dessert bowls, or goblets. If you plan to unmold the panna cottas for serving, then first coat the dish with a small amount of butter.

  4. Chill the panna cottas in the refrigerator for three hours, or until set. Serve with blood orange sauce.

For the Sauce

  1. In a small saucepan, stir together the sugar and cornstarch. Stir in orange juice and heat everything to boiling over medium-high heat. Boil for 1-2 minutes, until mixture begins to thicken slightly. Remove from heat and refrigerate until serving time, or serve warm over chilled panna cottas.

Recipe Notes

You can buy gelatin in bulk online.