If panna cotta had a seasonal twist for when you want to impress without breaking a sweat, this Spiced Orange version would be it. It’s creamy and elegant, kissed with citrus and cozy spice—like wrapping dessert in a soft, scented scarf. Whether you’re hosting friends or just making Tuesday night feel fancy, this one’s a winner. Trust me, one spoon and you’ll know: this is simple sophistication in a glass.
Why You’ll Love This Recipe
When I worked as a personal chef, panna cotta was my secret dessert weapon—it looks and tastes luxurious, but takes almost no effort. This version brings a splash of citrus and some cozy spice, turning it into a little celebration in every bite.
- Elegant but easy: Only 25 minutes of hands-on time!
- Make-ahead friendly: Perfect for entertaining.
- Creamy + refreshing: A dreamy balance of richness and brightness.
- Warm spices: Cinnamon, cardamom, and star anise add depth and aroma.
- Customizable: Simple swaps for dairy-free or vegan options.
Ingredients Breakdown
Essentials
- 3 cups (700 ml) heavy cream
- 3/4 cup (140 ml) whole milk
- 1/2 cup (90 g) granulated sugar
- Zest of 2 medium oranges
- 100 ml fresh orange juice
- 1 1/2 tsp vanilla extract
- 2 cinnamon sticks (or 1/2 tsp ground cinnamon)
- 4 green cardamom pods, lightly crushed
- 2–3 star anise (optional)
- 2 1/2 tsp powdered gelatin (or 2 sheets)
- Pinch of fine salt
Pro Tips
- Use fresh orange juice for best flavor—store-bought can be too acidic or sweetened.
- Don’t skip blooming the gelatin—it ensures that silky perfect set!
- If you’re out of star anise, no worries—it’s optional but adds lovely depth.
- Dried cardamom powder works too (use 1/4 tsp), but whole pods offer a gentler infusion.
Step-by-Step Instructions
- Bloom the gelatin: In a small bowl, sprinkle gelatin over 3 tablespoons of cold water. Let sit for 5–10 minutes.
- Infuse the cream: In a medium saucepan, combine cream, milk, sugar, orange zest, cinnamon, cardamom, and star anise. Warm over medium-low heat until sugar dissolves and tiny bubbles appear around the edges—don’t let it boil. Remove from heat, cover, and steep for 15 minutes.
- Strain & reheat: Pour infused mixture through a fine sieve into a clean pan, pressing zest and spices lightly to extract maximum flavor. Return the pan to low heat.
- Add flavor and gelatin: Stir in orange juice, vanilla, and salt. Squeeze excess water from the bloomed gelatin and whisk it into the warm mixture until fully dissolved.
- Portion: Pour mixture into 6 ramekins or glasses (about 150 ml each). Allow to cool slightly, then refrigerate for at least 4 hours or preferably overnight.
- Serve: Unmold by dipping ramekins in hot water for 5–7 seconds, then invert gently. Garnish with orange segments, a touch of orange syrup, chopped pistachios, or fresh mint.
Chef’s Tips and Tricks
- Heat gently—cream can separate if boiled.
- Strain well to avoid a gritty texture from spices or zest.
- Use transparent glasses for a showy presentation if unmolding feels intimidating.
- Want that perfect wobble? Chill time is everything—overnight works best!
- A tiny pinch of salt helps make flavors pop—don’t skip it.
Recipe Variations and Serving Suggestions
- Vegan version: Replace dairy with 350 ml coconut cream + 300 ml coconut milk; use 2–3 tsp agar-agar instead of gelatin. Boil mixture for 2 minutes, pour, and chill until set.
- Lightened up: Swap 100 ml of the cream for extra milk or use reduced-fat cream.
- Spice swap: Try clove, nutmeg, or a pinch of ground ginger for a different cozy note.
- Make it fancy: Serve with candied orange peel, gold leaf (yes, really!), or homemade biscotti on the side.
FAQs
Can I make this dairy-free?
Yes! Coconut cream and milk make an excellent base. Just be sure to bring agar-agar to a full boil so it sets properly.
How far in advance can I make this?
You can make it up to 3 days ahead! Just keep it covered and garnish right before serving.
What if I don’t have ramekins?
Any small glass, teacup, or even mini mason jars work great—just avoid anything that’s too wide or shallow.
Recipe Card
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 4 hours 35 minutes (includes chilling)
Ingredients:
- 3 cups heavy cream
- 3/4 cup whole milk
- 1/2 cup granulated sugar
- Zest of 2 oranges
- 100 ml fresh orange juice
- 1 1/2 tsp vanilla extract
- 2 cinnamon sticks
- 4 green cardamom pods
- 2–3 star anise (optional)
- 2 1/2 tsp powdered gelatin
- Pinch of fine salt
Instructions:
- Bloom the gelatin in 3 tbsp cold water for 5–10 minutes.
- Warm the cream, milk, sugar, zest, and spices in a saucepan until hot but not boiling. Cover and steep for 15 minutes.
- Strain and return to low heat. Stir in orange juice, salt, and gelatin until dissolved.
- Pour into ramekins or glasses. Chill for 4 hours or overnight.
- Serve garnished with orange segments, pistachios, or mint.
Nutrition: ~320 calories per serving
Did you try this Spiced Orange Panna Cotta? I’d love to hear how it turned out! Leave a review, share a pic on Instagram (@thekitchensaid), or comment below with your favorite garnishes or a twist you added. Let’s keep swapping delicious ideas!
