Orange-Scented Panna Cotta with Strawberry Coulis

Adapted from Chocolate & Zucchini


For the panna cotta:
1 cup heavy cream
1 cup whole milk
1/4 cup sugar
zest and juice of 1 Valencia orange (about 1/4 cup juice) — use an organic orange if you can, since you’re using the zest
1 teaspoon unflavored gelatin
1 tablespoon water
2 teaspoons vanilla extract


For the strawberry coulis:
1 pound strawberries, trimmed and cut into quarters
1/4 cup sugar
2 tablespoons water

Make the panna cotta: In a small dish, pour the 1 tablespoon of water over the 1 teaspoon of gelatin and let it sit to soften. Meanwhile, in a medium saucepan, combine the heavy cream, milk, sugar, orange zest, and orange juice. Bring to a simmer, then turn off the heat. Pour the mixture through a fine mesh strainer into a large liquid measuring cup (I do this to strain out the zest so I have a completely smooth panna cotta, but you can skip this step if you want to leave the zest in the mixture.) Let the mixture cool about 5 minutes, then mix in the gelatin and the vanilla extract. Divide among 4 ramekins or glasses, cover and refrigerate until firm, at least 4 hours (they’ll be even firmer if you let them sit overnight.)

Make the coulis: In a saucepan, combine the quartered strawberries, sugar, and 2 tablespoons of water. Bring just to a simmer, then turn off the heat and transfer to a blender or food processor. Blend using short pulses, just until it’s the consistency you like (I liked mine fairly smooth.) Cover and refrigerate until you’re ready to serve the panna cotta.

To serve: if you’re unmolding the panna cotta, you can serve the coulis drizzled over the top. If you’re serving the panna cotta in the ramekins or glasses, simply layer the coulis right on top. Garnish each with a fresh strawberry, if you like.

Serves 4.