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Blood orange panna cotta

Blood orange is loved for its fruity sweetness with a delicate bitterness, perfect in a creamy preparation like panna cotta.

In this recipe, we use blood orange purée from Les vergers Boiron. As a chef, you can rely on consistent quality and pure products without additives when you work with the purées and coulis from Les vergers Boiron.

Makes 1750g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose


  • 1000 blood orange purée, Les vergers Boiron
  • 1000 whipping cream
  • 250 sugar
  • 30 gelatin leaves, soaked in cold water

Preparation method

  • Bring the blood orange purée to the boil and reduce to 500g.
  • Add the whipping cream and sugar and bring to the boil once more.
  • Then dissolve the gelatine leaf in the mixture and pour through a sieve into the desired plates.
  • Cool the panna cotta back in the refrigerator until fully set.

Serving suggestions

  • Delicious in a dessert with components of coffee, vanilla, and lime.
  • Perfect with pistachio, caramel, and rose.
  • Pairs well with peach, dark chocolate, and yoghurt.