1/2 cup heavy cream
1/4 cup whole milk
1/4 cup freshly squeezed blood orange juice
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon powdered gelatin
1 tablespoon cold water
Optional: blood orange segments and zest for garnish
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
In a small saucepan, combine the heavy cream, milk and sugar.
Heat the mixture over medium heat until the sugar dissolves and the cream is just starting to steam. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract and the bloomed gelatin until completely dissolved.
Allow the mixture to cool slightly, then stir in the freshly squeezed blood orange juice.
Mix well to combine.
Pour the panna cotta mixture evenly into two ramekins or serving glasses.
Cover and refrigerate for at least 4 hours or until set.
To serve, garnish with blood orange segments, a sprinkle of zest or a small dollop of whipped cream if desired.
