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Orange Panna Cotta

Updated: · Published: by Naomi Toilalo WhānauKai · This post may contain affiliate links · 0 Reviews

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This Orange Panna Cotta has a classic elegance to it and is very simple to make. It is delicately infused with the stunning flavours of orange and honey. Top it with an orange and honey syrup with fresh berries for acidity and complexity. What more could you ask for?

A single Orange Panna Cotta is being held in Naomi's hands. It is a vintage glass with the creamy panna cotta and orange syrup on top of it with fresh raspberries and blueberries. There is a plain star shortbread biscuit next to it.

As I was researching this recipe, I learnt that Panna Cotta means 'cooked cream' in Italian which is a nod to its simplicity. Heat kirīmi (cream) with gelatine and infused it with ārani (orange), let it set and then finish it off with a glossy waihuka (syrup). Koirā noa iho - that is it!

More purini (dessert):

Do you need a showstopper dessert for a special occasion? My S’mores Chocolate Cheesecake or Chocolate Charlotte Cakes are both no-bake and perfect for celebration. Or maybe you are wanting the flavours of rēmana (lemon)? Then take a look at my Lemon Cheesecake or Lemon Syrup Bundt Cake.

Videography and photography by Sarah Henderson.

Ingredient Tips for the Orange Panna Cotta:

On a wooden board sits vintage bowls and small plates that have pan cotta ingredients on it. There is cream, honey, oranges and sugar in view. They are sitting on a wooden table with natural fabrics on it, an orange candle and purple flowers are in the background.
  • Gelatine powder: This little ingredient allows the cake to set and if you live in Aotearoa (NZ), I prefer the Mrs Rogers brand.
  • Cream: Fresh kirīmi (cream) is the base of this recipe.
  • Sugar: Huka one (caster sugar) gives a gentle sweetness to the purini (dessert).
  • Honey: I love a little bit of mīere (honey) in this recipe but you can also swap it for marahihi māpere (maple syrup).
  • Oranges: Use either ārani (oranges) or manarini (mandarins) to flavour the kirīmi (cream).
  • Yogurt: Stay from Greek yogurt in this recipe because it makes the Panna cotta too thick. Use standard, unsweetened miraka tepe (yogurt).
  • Milk: Use a full fat miraka (milk) for this recipe to maintain the creaminess.
  • Vanilla: I prefer a wanira (vanilla) with seeds because it looks beautiful in this simple recipe but use what you have.
  • Berries: These are optional but a few rahipere (raspberries) or tūrutu (blueberries) added to the top of each dessert is beautiful and adds another layer of flavour.
  • Freeze-dried mandarins: This is also optional but drives home the ārani (orange) flavour.

Expert Advice:

When you are heating the ranunga kirīmi (cream mixture), do not boil it. The main goal is to dissolved the sugar and bloomed gelatine.

When you are adding the orange peel to the cream, make sure you avoid the white part of the peel, you just want the orange part of the skin. 

This Panna Cotta is a great make ahead dessert. Make the purini (dessert) up to four days prior and top them with the waihuka ārani (orange syrup) and hua (berries) just before serving them. I recommend placing the ramekins in a sealed container if you are refrigerating them for over 24 hours.

There are two ways to serve them. Option one is to serve them in the glass you have set them in. Option two is to set them in ramekins and flip them on to plates and drizzle the syrup on top. Either way is beautiful so choose what brings you joy.

If you prefer not to make the waihuka ārani (orange syrup), a 170 g can of passionfruit pulp drizzled over the set Panna Cotta is a beautiful replacement. 

STEP BY STEP INSTRUCTIONS FOR THE ORANE PANNA COTTA:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A silver pots sits on a wooden table and in the cream is orange peel. An orange candle burns in the background along with a mandarin and natural fabrics.

1. Bloom the Gelatine:

Add the wai (water) in to a small bowl. Sprinkle over the paura tetepe (gelatine powder) on top of the wai (water). Kaurorihia ki te poaka (stir it with a fork). 

Leave it to bloom for 5 minutes. 

2. Heat the Cream Mixture:

Add the kirīmi (cream), huka one (caster sugar) and mīere (honey) in to a medium pot. 

With a sharp knife, peel the manarini (mandarins) or ārani (orange) in to the pot of kirīmi (cream). 

Add the bloomed gelatine mixture.

Set it over medium heat on the stove, (the highest my stove goes to is 9, I turn mine up to 6). Stir it gently as it becomes steamy, you don't need it boil it here. Keep on the heat for 2 minutes as you can continue to stir.

A glass vintage bowl sits on a wooden table filled with cream. An orange candle burns in the background along with a bowl of mandarins and natural fabrics.

2. Steep the Flavours in to the Cream:

Remove from the heat and allow the kiri ārani (orange peel) to steep in the hot cream for 10 minutes. Stir the mixture every couple of minutes so a skin doesn't form.

After 10 minutes, remove the kiri ārani (orange peel) with tongs or pour it through a sieve to strain it. 

3. Combine the Yogurt and Milk:

Add the miraka pē (yogurt) and miraka (milk) in to a bowl. Stir it with a whisk until it is combined.  

Pour the slightly cooled kirīmi (cream) mixture in to the yogurt as you gently whisk. Stir through the wanira (vanilla) and your ranunga (mixture) is ready.

4 glass vintage ramekins sit on a wooden table. Three of them have been filled with the cream mixture and vintage glass jug is adding the cream to the fourth.. An orange candle burns in the background along with a bowl of mandarins and natural fabrics.

4. Divide in to Ramekins:

Pour the mixture evenly into the ramekins or glasses that you are using. 

Cool for 5 minutes on the bench and give each one a good stir. 

5. Refrigerate:

Set them for 3 hours in the fridge. 

These will keep well in the fridge for up to 4 days if they are covered well.

I recommend placing the ramekins in a sealed container if you are doing this.

5 glass vintage ramekins sit on a wooden table. All of them have been filled with the cream mixture and four of them have orange syrup added on top. A teaspoon is drizzling the syrup on to the fifth panna cotta. An orange candle burns in the background.

6. Boil the Orange Syrup:

Note: If you prefer not to make the syrup, a 170 g can of passionfruit pulp drizzled over the set Panna Cotta is a beautiful replacement. 

At least half an hour before serving, make the syrup. 

Add the wai ārani (orange juice), wai rēmana (lemon juice), mīere (honey) and huka one (caster sugar) in to a small pot. 

Set over high heat and boil for 5 minutes until thickened slightly. 

Remove from the heat. As it cools it will thicken further.

A close up reveals a glass vintage ramekin sitting on a wooden table. It has been filled with orange Panna Cotta with orange syrup, berries and freeze-dried mandarin crumbs on top for decoration. A star shortbread rests on the rim of the glass.

7. Serve the Orange Panna Cotta in the Glasses:

Once the panna cotta are set, drizzle over the cooled waihuka ārani (orange syrup), diving it between each one.

Then top them with fresh berries and manarini tauraki-tio (freeze-dried mandarin).

A single Orange Panna Cotta is being held in Naomi's hands. It is a vintage glass with the creamy panna cotta and orange syrup on top of it with fresh raspberries and blueberries. A teaspoon has lifted out a spoonful of the Panna Cotta revealing the soft texture and sticky orange syrup.

8. Flip the Panna Cotta on to Plates:

You can also fill a bowl with boiling hot water and hold the ramekin in the water for 20 seconds or so to loosen it from the sides. 

Run a knife around the edge if you want. 

Then flip them out on to a small plate and drizzle the syrup over top with a scattering of fresh berries. 

6 glass vintage ramekins sit on a wooden table. All of them have been filled with the orange Panna Cotta with orange syrup, berries and freeze-dried mandarins on top. Shortbread stars are added in to one dessert, another one lays on top of a glass and the others sit on the lower rim of the glass. An orange candle burns in the background and purple flowers are seen.

Storing the Orange Panna Cotta:

Eat the Panna Cotta within four days of making, without anything on it.

If the waihuka ārani (orange syrup) and hua (berries) have been added, eat them within 24 hours.

If you want to add the fun of these delightful little pihikete whetū (star biscuits), check out this recipe.

Titiro mai (look), there are so many more

Purini (Dessert) Recipes

Whether you want something light, simple or fancy, we have you covered.

Browse all Desserts
Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

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It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page. 

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Orange panna cotta is set inside vintage glasses and decorated with orange syrup and fresh berries. They sit on a wooden board with shortbread stars on top and around the glasses.
Print Pin

Panna Cotta with Orange and Honey Syrup - Kirīmi kua tunua me te Waihuka Ārani me te Mīere

A simple Panna Cotta flavoured with orange and honey. Topped with a simple syrup of orange and honey, fresh berries and freeze dried mandarin.
Keyword easy panna cotta, easy panna cotta recipe, easy panna cotta recipe nz, orange and vanilla panna cotta recipe nz, panna cotta recipe nz, te reo Māori, vanilla and orange panna cotta recipe, vanilla and orange panna cotta recipe nz
Prep Time 30 minutes
Setting Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 ½ C panna cotta desserts

Equipment

  • 6 - 8 x 180 ml capacity ramekin or glasses.

Ingredients

The Panna Cotta - Te Kirīmi kua tunua

  • ¼ C (60 ml) wai makariri (cold water)
  • 2 teaspoon paura tetepe (gelatine powder, I used the Mr Rogers brand)
  • 2 C (500 ml) kirīmi (cream)
  • 3 tablespoon (45 g) huka one (caster sugar)
  • 1 ½ tablespoon mīere (honey or you could use maple syrup)
  • Kiri ārani (orange peel of one orange) or kiri manarini (mandarin peel of two mandarins)
  • ½ C (100 g) miraka tepe (yogurt, unsweetened)
  • ½ C (125 ml) miraka (milk)
  • 2 teaspoon wanira (vanilla, preferably with seeds)

Orange and Honey Syrup - Waihuka Ārani me te Mīere

  • ½ C wai manarini, wai ārani rānei (mandarin or orange juice)
  • ¼ C wai rēmana (lemon juice)
  • 1 tablespoon mīere (honey)
  • 2 tablespoon huka one (caster sugar)

The Decorations - Ngā Whakarākei (Optional)

  • 120 g hua rerekē (different berries, fresh is best, optional)
  • Manarini tauraki-tio (freeze-dried mandarin, optional)

Instructions

Bloom the Gelatine:

  • Add the wai (water) in to a small bowl.
    Sprinkle over the paura tetepe (gelatine powder) on top of the wai (water).
  • Kaurorihia ki te poaka (stir it with a fork).
    Leave it to bloom for 5 minutes.

Heat the Cream Mixture:

  • Add the kirīmi (cream), huka one (caster sugar) and mīere (honey) in to a medium pot.
  • With a sharp knife, peel the manarini (mandarins) or ārani (orange) in to the pot of kirīmi (cream).
    Make sure you avoid the white part of the peel, you just want the orange part of the skin.
  • After the gelatine mixture has bloomed for 5 minutes, add it in too.
  • Set it over medium heat on the stove, (the highest my stove goes to is 9, I turn mine up to 6).
    Stir it gently as it becomes steamy, you don't need it boil it here. The main goal is to dissolved the sugar and bloomed gelatine.
  • Keep on the heat for 2 minutes as you can continue to stir.

Steep the Flavours in to the Cream:

  • Remove from the heat and allow the kiri ārani (orange peel) to steep in the hot cream for 10 minutes.
    Stir the mixture every couple of minutes so a skin doesn't form.
  • After 10 minutes, remove the kiri ārani (orange peel) with tongs or pour it through a sieve to strain it.

Combine the Yogurt and Milk:

  • Add the miraka pē (yogurt) and miraka (milk) in to a bowl.
    Stir it with a whisk until it is smooth.
  • Pour the slightly cooled kirīmi (cream) mixture in to the yogurt as you gently whisk.
    Stir through the wanira (vanilla) and your ranunga (mixture) is ready.

Divide in to Ramekins:

  • Pour the mixture evenly into the ramekins or glasses that you are using.
    Cool for 5 minutes on the bench and give each one a good stir.

Refrigerate:

  • Set them for 3 hours in the fridge.
  • These will keep well in the fridge for up to 4 days if they are covered well. I would recommend placing the ramekins in a sealed container if you are doing this.

Boil the Orange Syrup:

  • At least half an hour before serving, make the syrup.
  • Note: If you prefer not to make the syrup, a 170 g can of passionfruit pulp drizzled over the set Panna Cotta is a beautiful replacement.
  • Add the wai ārani (orange juice), wai rēmana (lemon juice), mīere (honey) and huka one (caster sugar) in to a small pot.
  • Set over high heat and boil for 5 minutes until thickened slightly.
    Remove from the heat. As it cools it will thicken further.

Serve the Orange Panna Cotta in the Glasses:

  • Once the panna cotta are set, drizzle over the cooled waihuka ārani (orange syrup), diving it between each one.
    Then top them with fresh berries and manarini tauraki-tio (freeze-dried mandarin).

Flip the Panna Cotta on to Plates:

  • You can also fill a bowl with boiling hot water and hold the ramekin in the water for 20 seconds or so to loosen it from the sides.
    Run a knife around the edge if you want.
  • Then flip them out on to a small plate and drizzle the syrup over top with a scattering of fresh berries.

Storing the Orange Panna Cotta:

  • Eat the Panna Cotta within four days of making, without anything on it.
  • If the waihuka ārani (orange syrup) and hua (berries) have been added, eat them within 24 hours.
  • If you want to add the fun of these delightful little pihikete whetū (star biscuits), check out this recipe.

More Dessert - Purini

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