Blood orange season just started 2 weeks ago, and I feel like a little child getting a new toy! I love blood oranges and I get so excited to see them at our local farmer’s market. We have one vendor who carries them, and they are such good quality oranges. Extremely juicy, sweet, the color is a pretty vibrant magenta! I always tend to pick up almost 20 pounds due to our consumption with the blood oranges! During the citrus season, I juice oranges over the weekend for my family, since who does not love freshly squeezed orange juice?! My favorite is the combination of all the 3 types of oranges: Blood Orange, Cara Cara and Navel Oranges.
Blood oranges seriously make the prettiest desserts due to its pretty color! I get so excited to try out different recipes with blood oranges because of its pretty hue. I have a beautiful Blood Orange and Rosemary Upside Down Cake on my blog, which is a great recipe and turns out wonderful. I do like to remove the skin for the upside down blood orange slices, because the skin can be bitter sometimes due to the white pith. I love using blood oranges in salads as well, the juicy orange segments are always a great touch. I started making a Blood Orange and Rosemary Marmalade 3 years ago, and it’s been a huge hit on my Etsy site! The marmalade is like no other in the market, and absolutely flavorful! My favorite way to have this marmalade is on a sourdough toast with butter! It goes great with crackers and goat cheese as well. It has been one of my most popular flavors and ofcourse a winning combination.
I have been making a Blood Orange and Cardamom Panna Cotta with a Blood Orange Jelly, since the past 2 years and it turns out so good! It is extremely simple to make, and is a light, delicious dessert, and a fun twist on the traditional panna cotta. It is dairy free too, made with almond milk and coconut cream. The cardamom powder in the panna cotta gives it a sweet flavorful touch. My kids enjoyed this dessert too, and they want me to make it again! I do use organic cane sugar in this recipe, but you could try substituting it with maple syrup. I have not tested the version without sugar and with maple syrup.
After you have had the homemade jelly, it is very difficult to eat the store bought one. You can taste the additives and artificial coloring in the store bought jellies! So horrible! The homemade ones, made with natural juice are so much more flavorful and natural. They are very easy to make, and kids love them! You can use the same base recipe as below for the jelly and use it to make other fruit jellies. Simply make sure that the fruit puree is strained well. Berry purees would need to be diluted a bit to make the jelly.
These desserts look so elegant in a wine glass, and are perfect make ahead desserts for guests. The Toasted Quinoa Crumble with freeze dried Raspberries adds a lovely crunch to this dessert. I hope you get a chance to make this easy-peasy recipe! Please do not forget to tag #thejamlab on Instagram and/or leave a comment in the blog post here.
Have a wonderful rest of your week my friends!
XO
Amisha
Ingredients
- Blood Orange and Cardamom Panna Cotta:
- 1 1/2 cup almond milk
- 1/2 cup coconut cream
- 1/2 cup freshly squeezed blood orange juice
- 1 envelop gelatin
- 1/4 cup organic cane sugar
- 2 tbsp honey
- 1 tsp cardamom powder
- 1 tsp vanilla bean paste or 1 tsp vanilla bean extract
- Blood Orange Jelly:
- 1 1/2 cups + 1/2 cup blood orange juice, divided
- 2 envelops of gelatin
- 1 tsp of blood orange zest
- 1/3 cup organic cane sugar
- 1/4 tsp salt
- Toasted Quinoa Crumble:
- 1/2 cup quinoa
- 3 tbsp maple syrup or honey
- 1 tbsp coconut oil
- 1/4 tsp salt
- 1/4 tsp cardamom powder
- 2 tbsp freeze dried raspberries
- 2 tbsp toasted pistachios coarsely chopped
- Garnish:
- 2 blood orange slices cut into half
Instructions
- Blood Orange and Cardamom Panna Cotta:
- In a small saucepan, sprinkle gelatin over 1 cup room temperature almond milk. Let stand for 1 minute to soften. Heat the gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan, bring remaining almond milk, coconut cream, blood orange juice, honey, sugar, cardamom powder, salt, vanilla bean extract together and stir to bring to just a boil over moderate heat. Remove pan from heat after the boil and stir in gelatin mixture. Let it cool.
- Divide the mixture equally into 4 wine glasses and let it sit in the fridge for 4 hours or overnight.
- Blood Orange Jelly:
- Warm up 1 1/2 cups of the blood orange juice. Mix the 2 gelatin envelops with 1/2 cup of the blood orange juice and mix with the warm juice. Add in the sugar and zest and whisk until combined and sugar is dissolved.
- Pour it gently and equally into the 4 glasses and let it set in the fridge.
- Toasted Quinoa Crumble:
- Preheat oven to 350 degrees.
- In a small bowl, toss all the ingredients except the raspberries, and gently spread it on a small baking pan. Bake in the oven for about 20 minutes. Let it cool. Break it apart into crumbles.
- Assembly:
- Put about 1-2 tsp of the toasted quinoa crumble into each glass. Crumble some freeze dried raspberries on the top, along with some chopped pistachios.
- Add half a slice of the blood orange on top of each panna cotta assembled neatly. The panna cottas are ready to be served and eaten!
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