Today we suggest this Italian recipe revisited. It is traditionally prepared with cream milk, milk, sugar, vanilla and gelatine without flavour. However, we have decided to prepare it with quality late tangerine, our favourite fruit.
Unflavoured gelatine1 Cup of milkTangerinesCups of cream1 Cup of sugar1 Teaspoon of vanilla extract
Tablespoons of sugar
1 Tablespoon of quality mandarin zest
Tablespoons of tangerine juice
Tablespoons of unsalted butter
For the panna cotta:
Sprinkle the gelatine over ¼ cup of milk in a small bowl and stir until dissolved. Let stand for 5 minutes.
Remove the peel strips of 2 tangerines. Keep the tangerines aside to make the sauce.
Cook the cream, sugar and tangerine peel strips in a saucepan over medium-low heat, stirring occasionally until the sugar dissolves.
Remove from the heat and add the gelatine mixture, stirring until the mixture dissolves. Add vanilla and the remaining ¾ cup of milk. Discard the strips of tangerine peel. Pour the mixture into 12 small dessert glasses or cups. Cover and refrigerate for 8 hours.
For the tangerine sauce:
Mix the sugar and the tangerine zest on a clean cutting board. With a table knife, rub the peel into the sugar until the sugar turns orange. In a medium saucepan over medium-low heat, beat the egg yolks, the egg, the sugar mixture, the juice, the butter and salt. Beat over medium heat until curdled, about 5 minutes. Remove from the heat and pass through a sieve into a medium bowl. Refrigerate until cool. Finally, cover the panna cotta with tangerine sauce and shaved chocolate.
Clemcott – quality mandarin