The popular Italian eggless custard gets a delicious citrusy uplift from juicy blood oranges
And just like that, blood oranges are everywhere.

Slightly late this year, as normally you will see market stalls filling up with the reddish-shaded blood oranges in early January, this leaves likely only few more weeks to take full advantage of this particularly delicious variety.

Most blood oranges in Europe come from Sicily, where harvest is taking place in January and February. Actually, the oranges will be fully ripe by December, but the later they will be harvested, and the cooler the nights during this period, the darker their flash will get. That’s because the anthocyanin pigments that cause the deep dark orange to red colour only form when the nights are

Creamy, citrusy, and slightly tarter and sweeter than other types of oranges, blood oranges work in a wide range of recipes, from cakes to desserts and savoury dishes.

With limited time this week to spend in the kitchen, I’ve opted for a quick and easy dessert to brighten up these freezing February days.

So, without further ado, here is my recipe for a delicious winter panna cotta upped with the sublime taste of fresh blood oranges.

How to Make Blood Orange Panna Cotta

Panna cotta is one of the easiest and quickest yet most delicious desserts to make, and as an added benefit allows nearly unlimited flavour variations.

Though adding additional flavour directly to the cooked cream is usually avoided in Italy and only brought to the dessert in form of a fruit compote, fruit or chocolate cream, there is no harm to make an exception and incorporate a splash of tart and sweet blood orange juice directly into the cream.

You will end up with a delicious simple dessert that needs nothing else. But if you want to up your game further, you can prepare a blood orange sauce to go along with the panna cotta.

Recipe: Blood Orange Panna Cotta with Blood Orange Sauce

Serves 6

For the Panna Cotta

500 ml cooking cream
40 g sugar
? vanilla bean
100 ml blood orange juice
4 sheets gelatin

Soak the gelatin in abundant cold water for about 10 minutes.

In a small saucepan, add cream, sugar, vanilla bean, and orange juice. Bring to boil over medium heat.

Wring out the gelatin, add to the hot mixture and let dissolve completely.

Distribute over 6 small dessert bowls. Let cool for a few minutes then refrigerate for at least two hours or overnight.

For the Blood Orange Sauce

250 ml blood orange juice
zest of 1 blood orange
3 eggs
3 egg yolks
160 g sugar
190 g butter

Add all ingredient in a saucepan over low heat and constantly stir until the mixture thickens. Don’t let the mixture get too hot, otherwise the eggs will curdle.

Set aside to let cool.

Serve the panna cotta topped with the blood orange sauce.