Mandarin panna cotta

Mandarin panna cotta

By
From
100 Best Cakes and Desserts
Serves
12
Photographer
Mark Roper

I love the aroma and taste of mandarin and in a panna cotta it’s superb. Finely grate the mandarin rind, avoiding the white pith. I’ve suggested serving the panna cotta with a raspberry coulis, but you could use any of the fruit sauces.

Ingredients

Quantity Ingredient
3 gelatine leaves
625ml cream
375ml milk
3 tablespoons very finely grated mandarin zest
145g castar sugar
1/2 vanila pod, seeded
1 quantity Raspberry coulis

Method

  1. Soak the gelatine leaves in a bowl of very cold water for a few minutes.
  2. Place half the cream, all of the milk, grated mandarin zest, sugar and vanilla seeds in a saucepan and heat until almost boiling. Transfer the mixture to a heatproof bowl.
  3. Squeeze out any water from the gelatine leaves. Whisk the gelatine into the mandarin cream, then set aside to cool.
  4. Whip the remaining cream into soft peaks, then fold it into the mandarin mixture.
  5. Pour the mixture into twelve 125 ml dariole moulds and refrigerate for 4–5 hours or until set.
  6. Spoon a little raspberry coulis onto twelve plates. Carefully turn out the panna cotta into the centre of the plates and serve with the remaining raspberry coulis.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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