Almond milk panna cotta with blood oranges

Adam Liaw's almond milk panna cotta with blood oranges.
Adam Liaw's almond milk panna cotta with blood oranges. Photo: William Meppem

An attractive glass or mould can give dramatic shape to a simple set dessert, and you don't need to spend a lot of time artfully placing ingredients and fussing over presentation. These are fantastic for a dinner party.


6 gelatine leaves (such as McKenzie's) 

150ml thickened cream

1 vanilla bean, split, seeds scraped

130g brown sugar

600ml unsweetened almond milk

1 cup blood orange juice (juice from 4 medium oranges)

2 blood oranges, rind peeled, flesh segmented

1-2 bay leaves, scrunched


Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened.

Place the cream, vanilla seeds and ⅓ cup of the sugar into a small saucepan over low heat. Drain and squeeze out the excess water from the leaves and add to the pan with the cream mixture, stirring until dissolved. Stir in the almond milk to combine.

Pour the mixture evenly between four ramekins, small bowls or moulds. Place in the fridge for at least 4 hours, or preferably overnight.

Place the remaining ¼ cup of sugar and the blood orange juice and rind into a small saucepan over medium heat. Add bay leaves and bring to the boil for 5 minutes, until thickened slightly.

Remove, strain through a fine sieve, then stir in the orange segments and set aside to cool completely.

Serve the panna cotta either in the ramekin or mould, or turned out onto a plate, with the blood orange syrup.