Published: February 22, 2026

This Blood Orange Panna Cotta is an easy, no bake dessert that feels elegant but is surprisingly simple to make. It is infused with fragrant blood orange zest and topped with freshly squeezed blood orange juice. It’s light, smooth and perfectly balanced between sweet and fresh.

This Blood Orange Panna Cotta is one of those desserts that looks elegant but is actually very simple to make. It’s completely no bake and beginner friendly. The texture is soft, creamy and gently set. I know that texture isn’t everyone’s cup of tea, which I totally understand.

It’s not overly sweet, which makes it ideal for anyone who prefers lighter, more refreshing desserts. The blood orange zest adds a delicate citrus aroma and the freshly squeezed blood orange juice on top gives it that beautiful pinkish-reddish color. It looks simple, yet so elegant on a plate. The only downside is that it needs to chill overnight so it sets properly and can be unmolded easily. But honestly, the wait is worth it. :)

How to easily unmold your Panna Cotta

When you’re ready to unmold your Panna Cotta, start by dipping the mold into warm (not hot) water for about 5 seconds. Make sure the water only reaches the sides and doesn’t spill over the top. This helps gently loosen the edges without melting the dessert.

Next carefully run a toothpick along the edges to release any parts that might still be sticking. Place your serving plate on top of the mold and flip it over.

Now comes the important part: let it release on its own. This can take a few seconds or even a couple of minutes, so be patient and resist the urge to shake it too much. Once it slides out, you’ll have a smooth, beautifully set Panna Cotta ready to be topped with that fresh blood orange juice.

WHY YOU’LL LOVE THIS RECIPE

🧡🍊 No bake dessert - No oven, no stress.

🧡🍊Beginner friendly - The steps are simple and approachable, even if you’ve never made Panna Cotta before.

🧡🍊Light and refreshing - It’s not overly sweet, making it perfect for those who prefer fresher, more balanced desserts.

🧡🍊Beautiful citrus flavor - The blood orange zest adds a delicious aroma and brightness.

🧡🍊Naturally stunning color - The freshly squeezed blood orange juice gives it a gorgeous pinkish-reddish finish.

🧡🍊 Simple yet elegant - It looks impressive on a plate but requires minimal effort.

🧡🍊 Perfect make-ahead dessert - Since it chills overnight, it’s ideal for dinner parties or special occasions.

🧡🍊 Customizable topping - You can add extra zest, fruits or even a little honey drizzle.

Frequently asked questions

1. How should I store Panna Cotta?
Store it covered in the fridge for up to 3-4 days. Keep it in its mold or in an airtight container.

2. Can I freeze Panna Cotta?
Freezing is not recommended. The texture can become watery once thawed.

3. Why didn’t my Panna Cotta set properly?
This usually happens if the gelatin wasn’t bloomed correctly. Make sure to measure accurately and allow it to chill fully overnight.

4. Why is my Panna Cotta rubbery?
Too much gelatin can make it too firm instead of creamy and delicate.

5. Can I use regular oranges instead of blood oranges?
Yes, regular oranges work perfectly fine.

6. Can I make this ahead of time?
Absolutely. In fact it’s best made the day before serving since it needs to chill overnight to fully set and unmold easily.

7. Can I serve it without unmolding?
Yes! You can serve it directly in glasses or jars if you prefer a more casual presentation. This also removes any stress about unmolding.

8. What type of cream should I use?
Use full-fat heavy cream for the best texture and richness.

9. Can I add other flavors?
Definitely. A touch of vanilla, a hint of cardamom or even a splash of liqueur pairs beautifully with blood orange while keeping the dessert elegant.

Ingredients you will need for this recipe

Heavy cream: This is the base of the dessert.
Whole milk: Milk lightens the mixture slightly so it’s not too heavy.
Granulated sugar: Adds sweetness to the mixture.
Zest of blood oranges: It gives the cream a subtle citrus aroma that makes the dessert feel light and refreshing.
Gelatin sheets: Gelatin is what sets the Panna Cotta and gives it that signature soft wobble.
Honey: optional

Step by step instructions with photos

1. First, soak the gelatine sheets in cold water for about 5-10 minutes until soft.

2. In a saucepan combine the milk, heavy cream, sugar and blood orange zest. Heat gently over medium heat, stirring until the sugar is dissolved and the mixture is hot (but not boiling).

3. Once hot, remove the pan from the heat.

4. Squeeze out excess water from the softened gelatine sheets and stir them into the warm mixture until completely melted and smooth.

5. Pour into 4 Panna Cotta molds or glasses.

6. Cover and place in the fridge overnight.

7. Before serving, unmold the Panna Cotta by running a toothpick along the edges; dipping the mold or cups in warm water for a few seconds, then inverting onto a plate.

8. Top with freshly squeezed blood orange juice and enjoy!

Yield: 4 servings

Author: Angie