For this post I’m going to be playing around with some recipes that include blood oranges. Our fellow Canberra food blogger, Liz Posmyk from Good Things recently organised an opportunity for us experiment with some blood oranges from Redbelly Citrus. I’ve never really had blood oranges before this, outside of having those fancy blood orange juices so I figured that this would be a great opportunity to try out the fruit and experiment with cooking with blood oranges.
When I got my box of blood oranges, I was pretty excited. The first thing I did was cut one up and tried it out. It wasn’t very different to a standard orange at all, I was actually a little disappointed. I decided to go online to learn a little more about how blood oranges differ from standard oranges. First thing I found out was that apparently they have a raspberry aftertaste to them, secondly they are apparently a little healthier than standard oranges. They have more vitamin C and other things. Anyways, after reading this I cut up a couple more blood oranges and tried them out! Alas, I tasted the raspberries! The more redder blood oranges gave this lovely berry flavour so that’s what to look for.
Anyways, after tasting the raspberry flavours I started wondering what I would use my blood oranges on! First up, I decided to make some panna cotta. I also have some plans with the blood oranges for beverages, other sweets and savouries! More to come in the next week or so!
Vanilla Panna Cotta with Blood Orange & Raspberry
(30 minutes + rest time, makes four standard cups)
Vanilla Panna Cotta
- 1 teaspoon gelatin
- 1 cup milk
- 1 ½ cup +2 tablespoon thickened cream
- 2 teaspoon vanilla extract
- 3 tablespoon sugar
- 4 teaspoon water
- Place the cold water in a small bowl and sprinkle the gelatin over the top. Set the bowl aside to allow the gelatin to set and soften for 2 to 3 minutes.
- Prepare a cold water bath
- In a small pot, combine the cream, milk, sugar and vanilla extract. Bring the mixture to a simmer over medium to low heat.
- Remove the pot from the heat and mix in the gelatin from step one
- Place the pot into the cold water bath and whisk the mixture until it has cooled.
- Pour the mixture into cups and allow it to solidify in the fridge for at least 4 hours or overnight for the panna cotta to completely set. The panna cotta will harden the longer it stays in the fridge.
- Ensure that the water from the water bath does not get into your mixture
- Ensure that the gelatin and sugar has completely dissolved. You can check by rubbing your fingers together for grit
- To ensure that your vanilla bean seeds don’t all sink to the bottom, allow the mixture to harden a little before pouring into cups
Blood Orange & Raspberry Gelée
This gelee is definitely on the stronger side, it has a lot of citrus to it and punches a lot of flavour, both from the blood oranges and raspberry. But I think it works well with the very sweet and rich vanilla panna cotta. Together I found the strong flavours and sourness of the gelee really helped to cut through the sweetness of the vanilla panna cotta and brought perfect balance to the whole cup. If you prefer a milder gelee, I would halve the blood orange juice and replace it with water.
- ¼ cup of caster sugar
- ½ teaspoon gelatin
- ¾ cup blood orange juice
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoon raspberry jelly crystals
- 3 tablespoon water
- a pinch of salt
- In a separate small bowl, sprinkle the gelatin over the cold water and allow it to stand for 5 to 10 minutes
- In a pot combine the sugar, blood orange juice, lemon juice and salt, stir the mixture until it has completely dissolved
- Remove the pot from the heat and gently stir in the raspberry jelly crystals and gelatin from step 1, ensure that your gelatin has completely dissolved
- Once your blood orange gelee has cooled down, pour the mixture into the vanilla panna cotta cups
- You can check if gelatine has completely dissolved by rubbing your fingers together for grit
To decorate the blood orange and raspberry vanilla panna cotta I used some mint, fresh orange wedge and some blood orange and maple sorbet (recipe to come in a week for so!). This brought some lovely texture and complimenting flavours. Oh for the gelee, feel free to use fresh raspberries! When I made this, it was $8 for a punnet! A little too much for my pocket so I went with some jelly crystals which was perfect flavour wise but also gave me more gelatin which made the gelee a lot firmer than usual wobbly jelly. So if you do use fresh raspberries maybe consider adding another 1/2 teaspoon for gelatin powder.