Blueberry Orange Panna Cotta

A creamy no-bake Italian dessert

I cannot believe I’ve wasted so much time not making panna cotta! I got the most amazing blueberries this week and wanted to do something special with them so I decided to try my hand at panna cotta. While they didn’t turn out as pretty as I was hoping, this was just too delicious not to share! My dad could not have loved this dessert more and he’s a pretty tough critic when it comes to dessert.

Blueberry Orange Panna Cotta Recipe

This recipe uses my beloved Fiori di Sicilia, an Italian orange-vanilla extract that makes everything taste fancy. I always have it on hand and use it in loads of recipes. My favorite Fiori di Sicilia is from King Arthur Flour. A little extract bottle will easily last you a couple of years. If you want to make this recipe and you don’t have Fiori di Scilia, use 1/2 tsp vanilla extract and 1/4 tsp orange extract for similar results.

Blueberry Orange Panna Cotta Recipe

This is super simple to make. It takes about five minutes of prep time and four hours of chill time. You don’t have to turn on the oven so I will be making this all summer long when it’s too hot to bake! 

Blueberry Orange Panna Cotta Recipe
Blueberry Orange Panna Cotta
Make 4-6 depending on dish size
1/4 cup milk
1 packet unflavored gelatin (2 1/2 tsp)
2 cup heavy cream
1/4 cup granulated sugar
1/2 tsp Fiori di Sicilia extract
2 cups fresh blueberries
Orange zest for garnish

  1. Pour milk in a medium-sized mixing bowl. Sprinkle gelatin on top of the milk and let sit while you prepare the cream.
  2. In a saucepan over medium heat, whisk together cream and granulated sugar. Heat until sugar is dissolved and cream is bubbling slightly around the edges of the pan but not yet boiling. Let cool for five minutes, then pour cream over bloomed gelatin while whisking. Whisk in Fiori di Sicilia extract and stir in blueberries.
  3. Pour mixture into serving dishes or greased ramekins. Cover with plastic wrap, then chill in the fridge for four hours before serving. If using ramekins, run a knife around the edge of each ramekin, set the bottom half of the ramekin in a dish of warm water for about a minute, then set a plate over the ramekin and flip it upside down to pop the panna cotta out. Garnish with orange zest.

Watch me make it:

Happy no-baking,

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4 Comments Add yours

  1. Linn says:

    Panna cotta as a whole is absolutely delicious! Don’t let the gelatin scare you. I assure you it tastes nothing like jello. I made this devine dessert and my critics where stunned. They commented on the creamy texture and the berries complimented it. Unfortunately, I didn’t have all the ingredients so I added vanilla bean. It still made this dish fabulous! It’s super easy and I will make it again!

    1. Katie-Rose Watson says:

      So glad you enjoyed the recipe, Linn! Vanilla bean sounds lovely.

  2. Maria Semprini-DeMartino says:

    Hi in your written directions you don’t tell when to add the bloomed gelatin to the cream mixture. It only tells you that when you watch video. Looks good Ciao .Maria

    1. Katie-Rose Watson says:

      Thank you for catching that!! Will update the post. this evening.

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