Tangerine Panna Cotta
by Editorial Staff
Panna cotta is a sweet jelly made from boiled cream, a favorite Italian dessert that has gained popularity all over the world. This tangerine jelly panna cotta recipe is a great option for your winter holidays! The tangerine layer perfectly complements the delicate creamy jelly. The dessert turns out to be very delicious, although it is easy to prepare!
Ingredients
- For creamy jelly:
- Cream 20% – 400 ml
- Sugar – 2 tbsp
- Instant gelatin – 10 g
- Water – 2 tbsp
* - For tangerine jelly:
- Mandarins – 3-4 pcs.
- Sugar- 0.5 tbsp
- Instant gelatin – 5 g
- Water – 1 tbsp
Directions
- The first step is to prepare the creamy jelly. Pour gelatin (10 g) into a bowl and cover with cold water (2 tablespoons). Stir, leave to swell.
- Pour sugar into a saucepan (2 tablespoons). Pour in the cream and place the pot on the stove. Heat the cream without boiling to dissolve the sugar. Then skim the cream off the stove and add the swollen gelatin. Stir until the gelatin dissolves in the cream.
- Pour the cream into glasses (I have 230 ml glasses), leaving room for the tangerine layer on top. Cool the cream at room temperature, then refrigerate until the panna cotta begins to solidify. Now it’s time to start tangerine jelly. Pour gelatin (5 g) with cold water (1 tablespoon), stir.
- Juice the tangerines. (If you want the orange layer above, the ingredients for the tangerine jelly can be doubled.) Then strain the juice to get rid of the pulp.
- Add sugar (0.5 tablespoons) and gelatin dissolved in a microwave or water bath to tangerine juice. Stir. Remove the panna cotta from the refrigerator, pour the tangerine jelly into each glass over the creamy layer.
- Put the panna cotta in the refrigerator again, preferably overnight or until the tangerine jelly is completely frozen, and with it the creamy one. The tangerine panna cotta is ready! The perfect soft creamy dessert. Just an explosion of taste and perfect harmony of textures!
Enjoy your meal!
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