Panna Cotta with Orange Blossom Jelly & Blood Orange Salad

  • Panna Cotta with Orange Blossom Jelly & Blood Orange Salad

Rated 4.68 out of 5 based on 11 votes


  • 125 ml apple juice
  • 1 tspn orange blossom
  • 1 tspn sugar
  • 4 x gelatin sheets
  • 1 x orange segment
  • 1 x blood orange segment
  • 115 g castor sugar
  • 560 g plain yoghurt
  • 375 ml cream


To make the jelly –
Heat the apple juice.
Stir in the orange blossom.
Whisk in 1 soaked gelatine sheet(soak for around 2-3min in cold water)
Allow to cool at room temperature

To make the pannacotta -
Combined cream and the sugar in a saucepan bring slowly to the boil, stirring constantly, until the sugar dissolves.

Remove from heat. Soak remaining gelatin sheets for 2-3mins.

Squeeze excess water from the gelatin and whisk the gelatin into the hot cream mixture. Strain mixture into another bowl and whisk in the yogurt.

Pour the mixture into eight 125mls capacity glasses ½ full. Allow to set in the fridge for 2 hours.

Once the pannacottas has set completely, pour orange blossom jelly 5mm full and allow to set for another 30mins.

Garnish the pannacotta with blood orange segment, orange segments, and small mint leaves in each glass and serve.

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  • This looks great, but comes up under vegetarian .. and gelatin is not vegetarian. perhaps to make this vegetarian you could try agar instead?


    by Andrea Drummond on 04/10/2012, 17:12
    Andrea Drummond
  • yes what type of gelatine sheets are they, gold platinum, silver are they a half sheet like the dr oetker ones or full size this is important…..
    looks amazing … hubby loves panna cota and this looks like it might have a nice tang to it with the yoghurt…i make the traditional panna cotta with just the cream but i split it with milk so not as rich….the orange jelly looks like it gives it a nice floral hint sooo need to try this one


    by johanna charmaine on 26/11/2012, 15:17
    johanna charmaine
  • I have not made this so don’t know the consistency but it looks SET to me, (hopefully not too set) and it looks absolutely gorgeously beautifully appetising too!!


    by Linda Bullard on 29/12/2012, 14:00
    Linda Bullard
  • I too would like to know which gelatin sheets are used. :-(


    by Linda Bullard on 29/12/2012, 14:00
    Linda Bullard
  • Delicious! So beautiful…


    by Sarah Lewis on 29/12/2012, 19:41
    Sarah Lewis
  • I had so much fun with this recipe! completely rewrote it which is naughty but again so fun! My version is a little rustic so it lost the glamour seen here. Home made yogurt, raw milk cream and rapadura sugar made the pannacotta a rich colour with a hint of caramel. My citrus were not flowering so I reduced a grevilia nectar tea down to add to the freshly squeezed apple juice. the orange segments and native river mint finished it off. I wish my finger limes were mature enough to have been used, but managed a tasty desert anyway. Thank you for the inspiration!

    I had no issues with the gelatin … all worked well.


    by Helen Minns on 04/01/2013, 22:39
    Helen Minns
    • Well done and thankyou for your feed back.


      by Massimo Mele on 28/01/2013, 12:15
      Massimo Mele
    • I pick the blossoms early in the morning as soon after sunrise as possible. Rinse thoroughly to remove insects. Macerate petals using a mortar and pestle and let sit for several hours. Place petals in a large glass jar with lid and just cover with filtered water that has been boiled and allowed to cool. Let stand in the sun for a couple of weeks. Check the scent and if it is too weak leave it in the sun for another week. Strain the blossom water into sterilized jars, seal and store in the refrigerator.

      The grevillea I extracted the nectar and then I reduced it a little on a low heat as it is very subtle. It takes less time as the blossom has more nectar and the scent is not what I was after as it is with the orange blossom.

      Hopefully we will have some blossom next season as the grevillea have been taken out for the new olive grove … or I will forage on a friend’s property in the hinterland.

      I will also be making rose water when the rosa canina flower, but I am mainly after the hips.

      Not rocket science but I get it locally which is more important to me than the availability of exotic products from foreign lands when I live in a coastal village with few providores within walking distance.


      by Helen Minns on 28/01/2013, 21:12
      Helen Minns
  • Hi there guys.
    the strength od the gelatin in gold. good luck and enjoy/


    by Massimo Mele on 28/01/2013, 12:14
    Massimo Mele
    • can you substitute powdered gelatine for the sheets?


      by Bridgette Swann on 30/03/2013, 10:28
      Bridgette Swann
  • This looks really nice…Can’t wait to try it!


    by Janette Barlow on 28/01/2013, 21:41
    Janette Barlow
  • Back to TOPIC…. Massimo this is a wonderful recipe, light, rich and refreshing. I also worked as a Chef for many years, and the amount of times I was introduced to Lacto/Ovo-vegetarians, or Pisco-Vegetarians, or any of the other trendy versions of vegetarians that society used to throw up. Gelatine is one of those products that is so over-fabricated that it has been reduced to simply an ingredient, rather than a by-product. As far as I am concerned there is only one type of vegetarian, and they are Vegan. All the rest are simply trend-followers, who simply eat, whatever they eat to make themselves seem more important than anyone else sitting at their table.
    Your recipe shows simplicity, and respect for a traditional recipe, and I will, one day soon, be making it for those that matter to me, and they will love it!.


    by James Ayers on 29/01/2013, 20:03
    James Ayers
  • This looks amazing!!! Such a summery dessert, can’t wait to try it!


    by Deborah Hopley on 17/03/2013, 21:40
    Deborah Hopley
  • It was amazing, everyone has to try this recipe!


    by Bridgette Swann on 30/03/2013, 18:28
    Bridgette Swann
  • Beautiful desert.


    by ANNA LINHART on 08/05/2013, 16:59