Coconut White Chocolate Panna Cotta with Blood Orange
This coconut white chocolate panna cotta looks so fancy, but really it couldn’t be simpler to make! Enjoy it with an easy blood orange sauce, for a beautiful and seasonal Valentine’s Day dessert.
I need to start out this post with an apology to my email subscribers. I made a total bonehead move. Turns out I had put a pause on my RSS emails, in order to do a little maintenance, and forgot to un-pause. So, email subscribers both old and new didn’t see any posts from Baking a Moment for a couple of weeks there. Even though I was publishing them! Luckily I realized my mistake on Friday afternoon. So the next email blast that went out included allllll the posts that had been missed, in one epic email. Sorry!
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Now! On to the dessert you see here. Isn’t it a stunner?
Blood oranges are just sooo pretty! I almost can’t believe how gorgeous this sauce comes out. And, against the creamy white of the coconut milk panna cotta, it’s just magical. Doesn’t it look so fancy? Truth be told, this is one of the easiest desserts you’ll ever make.
The whole thing comes together in around two hours, and most of that is chill time. A little coconut milk, a bit of plain gelatin, and some white chocolate are warmed and poured into heart-shaped molds and popped into the fridge to firm up. Meanwhile, a blood orange is juiced, sweetened, and simmered on the stove until thick and syrupy.
I used this Heart-Shaped Silicone Mold from Wilton, but if you can’t get your hands on it before the big day, I think it would work really well in a cupcake pan too. The recipe is scaled down to yield just two servings, so it’s just perfect as the creamy, tropical ending to a romantic meal for you and a special someone.
Speaking of which, I’m joining up with several other talented food blogger friends of mine, to bring you a special Valentine’s Day Date Night “Dinner for Two” meal! Each one of us is providing one dish, so click from blog to blog to gather all the recipes you need to put together an extra special dinner for you and your love.
…and check out this useful video for a tutorial on how to get your blood orange segments looking pretty as a picture!
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This Coconut White Chocolate Panna Cotta looks so fancy, but really it couldn't be simpler to make! Enjoy it with an easy Blood Orange Sauce, for a beautiful and seasonal Valentine's Day Dessert.
Mist 2 wells of a heart-shaped silicone mold lightly with non-stick spray. Place the pan on a small tray and set aside.
Place the coconut milk, coconut extract, and salt in a small pot and sprinkle the powdered gelatin over the surface. Set aside for 5 minutes, to bloom the gelatin.
Chop the white chocolate and place it in a liquid measuring cup.
Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.
Pour the hot coconut milk mixture over the white chocolate. Whisk together with the white chocolate until no lumps remain.
Divide the mixture equally between the 2 prepared wells of the heart-shaped silicone mold, and refrigerate for 2 hours (or until firm).
Remove half the segments from a blood orange and set aside.
Squeeze the juice from the remaining orange over a small pot, add the sugar, and cook over medium heat for 5 minutes, or until thickened and syrupy.
Stir in the vanilla bean paste and allow to cool completely.
To serve: spoon about 2 tablespoons of the blood orange syrup onto a small plate. Carefully unmold a panna cotta from the silicone mold and place in the middle of the plate. Arrange blood orange segments around the panna cotta, and repeat with the second serving.