Panna Cotta is simply the best dessert; chilled and sweetened cream topped with fresh fruit. What’s not to love? And possibly the brightest part of winter, is citrus season. You could easily swap in any varitey of citrus available – Cara Caras, Kumquats, Satsumas and of course the unmistakable Blood oranges. The flavor this time of year is unparalleled, and the juice adds a zesty punch to the delicate cream and a tint of pink when squeezed in. Panna Cotta is easy to master, and a great recipe to have in your back pocket because it pairs with any peak season fruit. I always make it the night before to allow it to set in the fridge, and moments before serving I pull it out and top it with fresh fruit. It’s that effortless. 


serves 4- 6

  • 1.5 tsp gelatin
  • 2 tbsp water
  • 1/3 c coconut blossom sugar
  • 1 tsp almond extract
  • 1/4 c crème frâiche
  • 1 pt of heavy whipping cream
  • 3-5 blood oranges (one reserved for garnish)


First, activate the gelatin by whisking gelatin in 2 tablespoons of water in a small bowl and set aside. Next, zest one blood orange, and juice the remaining oranges into a large bowl. Reserving one whole blood orange for the garnish.

In a heavy bottomed pot, pour the heavy cream, coconut blossom sugar and gelatin. Whisk everything together and add a teaspoon of almond extract.Then warm the mixture stovetop until all the ingredients are dissolved, just shy of a simmer. Be careful not to boil or burn to preserve the delicate flavors.

Once the cream mixture has cooled, pour it into the bowl with blood orange juice and whisk. Then add 1/4 c of crème frâiche and continue to whisk until smooth. Pour the panna cotta mixture into individual ramekins, and set in the fridge for 4-6 hrs. I love the individual servings for a crowd.

Finally, we’ll make a fresh citrus garnish. Slice off both the ends of the orange off so you have a flat working surface. Then remove the skin and pith by running your knife around the fruit. Using a pairing knife, slice in-between the white veins to create slices of blood orange. 

When you are ready to serve, garnish the chilled panna cotta with the blood orange slices.