Blood Orange Mascarpone Panna Cotta with Raspberry and Rose
A light and velvety Blood Orange Mascarpone Panna Cotta served with vibrant blood orange sauce and fresh raspberries and rose petals. This easy dessert is sure to impress with little effort and less than 20 minutes of working time. Perfect to share with your Valentine this Valentine’s Day.
“Made with less than 10 ingredients, this no bake dessert is sure to impress.”
With blood oranges, you never know what color they will be until you slice into them. That’s part of the fun, you may have ones with just the smallest stripes of red or ones that are fully ruby. Either way, the sunset hues of these oranges make them a wonderful and interesting addition to your winter citrus desserts. Winter citrus might be counter-intuitive. We normally think of spring and summer with tart fresh lemonade or floral orange blossoms. Let the fresh berries shine in spring and summer and leave your desserts staring citrus for the winter months.
Blood Orange Mascarpone Panna Cotta with Raspberry and Rose
Blood Orange Mascarpone Panna Cotta
1 package granulated gelatin
8 ounces mascarpone cheese
1/3 cup blood orange juice
1 cup heavy cream
1/3 cup granulated sugar
1/2 teaspoon vanilla bean paste or extract
Blood Orange Sauce
3/4 cup blood orange juice
1/4 cup granulated sugar
2 teaspoons cornstarch
* dried rose petal/tea, fresh raspberries, blood orange segments for garnish
Blood Orange Mascarpone Panna Cotta:
Prepare four 4 ounces or larger ramekins, molds or glasses by very lightly greasing with coconut oil or vegetable oil. You can skip this step if you do not plan on unmolding the panna cotta. I used 4 French wine glasses as my molds but you could easily leave it in the glass for serving.
In a small bowl, sprinkle the gelatin over 3 tablespoons of cool water. Mix and let sit to soften.
In a small saucepan over medium heat, heat together the mascarpone, blood orange juice, cream, sugar, and vanilla until it just begins to bubble on the edges. Lower the heat and add in the softened gelatin, mixing until completely melted. (do not let boil)
Pour the mixture into your prepared ramekins, glasses or molds. Place in the fridge for at least 4 hours or until set.
To un-mold your panna cotta, run the sides of your mold under warm water until it begins to loosen. Use your finger to gently pull the panna cotta from the edge. Then, invert onto your serving dish.
Blood Orange Sauce:
In a small saucepan, whisk together sugar and cornstarch. Then, over medium-high heat, mix in the blood orange juice. Bring to a boil and let boil for 1 minute until thickened.
Refrigerate the sauce and chill for at least 2 hours before serving.
