Recipe: Panna Cotta with Orange Syrup

May 23, 2011

Servings: 4


  • 1 cup milk
  • 1 cup cream
  • 4 oz. gelatin powder
  • 4 Tbsp. caster (superfine) sugar
  • 1 Tbsp orange blossom water (buy at natural food stores, Mediterranean grocers or online)
  • 12 fresh strawberries, hulled and quartered
  • 1 mini-seedless watermelon, cut into triangles
  • 2 Tbsp. orange zest

For syrup:

  • ½ cup sugar
  • ¼ cup fresh-squeezed orange juice


Soak gelatin in cold water 5 minutes, then strain through cheesecloth that has been soaked in hot water and wrung out. Heat milk and cream in a saucepan over low heat. Add sugar and stir until dissolved. Add strained gelatin and stir until dissolved. Pour mixture into four lightly oiled ½-cup ramekins. Refrigerate 6 hours or overnight.

To assemble, turn panna cotta onto a plate.* Place cut watermelon and strawberries next to the panna cotta and drizzle all with syrup, arranging orange zest decoratively on top of panna cotta.

*Tip: To easily remove panna cotta from ramekin, run a knife tip around the edge and dip the base of the ramekin in hot water for 30 seconds before turning out onto plate.

Nutrient analysis per serving
Calories 434
Carbohydrate 43 g
Fat 28 g
Phosphorus 108 mg
Potassium 201 mg
Protein 5 g
Sodium 55 mg

Categories: Recipes