Luscious Orange Panna Cotta

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Panna cotta is a silky custard made without eggs that's often topped with a sauce. Tossing orange sections with turbinado sugar adds a rich flavor you won't get using granulated sugar.

By

Southern Living Test Kitchen

Updated on July 5, 2023

Luscious Orange Panna Cotta — Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Total Time:

8 hrs 25 mins

Servings:

6

Ingredients

1 (1/4-oz.) envelope unflavored gelatin
1 cup cold milk, divided
3 navel oranges, divided
1 3/4 cups heavy cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup turbinado sugar
1 cup Buttery Orange Curd (recipe below)
Garnishes: sweetened whipped cream, fresh mint sprigs

Buttery Orange Curd

2/3 cup sugar
2 1/2 Tbsp. cornstarch
1 1/3 cups orange juice
1 large egg, lightly beaten
3 Tbsp. butter
2 tsp. orange zest
Pinch of salt

Directions

Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.)
Meanwhile, carefully remove 3 (2- x 1-inch) strips of rind from 1 navel orange using a vegetable peeler. Reserve orange for another use.
Cook heavy cream, granulated sugar, and orange rind strips in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in vanilla and remaining 3/4 cup milk. Discard orange rind strips.
Pour mixture into 6 (4-oz.) dessert glasses or wineglasses. Cover and chill 8 hours.
Peel and section remaining 2 navel oranges. Roll orange sections in turbinado sugar. Top panna cotta with Buttery Orange Curd and sugared oranges. Garnish, if desired. Store leftover panna cotta in refrigerator up to 3 days.

Ingredient Tip

We tested with HAIN Pure Foods Natural Turbinado Sugar.

Buttery Orange Curd

MAKES: about 2 cups HANDS-ON TIME: 15 min. TOTAL TIME: 8 hr., 15 min.

Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in orange juice. Whisk in egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.
Remove from heat; whisk in butter, zest, and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming), and chill 8 hours. Store leftovers in refrigerator up to 3 days.