Blood Orange Panna Cotta




After years of complaining about restaurants adding flavors to the classic panna cotta,
a northern Italian dessert that is literally “cooked cream”,
this week I finally changed my mind and made a batch of panna cotta with some blood oranges that are in season right now.
The result was a fantastic mix of sweet cream and citrus flavors with a drizzle of acacia honey.
I should of tried it sooner. If you want the "classic" recipe, just omit the orange juice and zest.

Tags: blood orange, panna cotta, dessert