Tangerine Panna Cotta Recipe

This Tangerine Panna Cotta Recipe is one of the easiest desserts you can cook and enjoy, even for your Christmas dinner.

Furthermore, it is a spoon-category dessert that is easy to cook without baking, and all the time you need to invest is just a few minutes. The rest is to stay in the fridge and be ready to serve when you want.
Panna cotta is a low-ingredient dessert, where the main ingredient is fresh cream. The basic recipe can be combined with different fruits, personalizing it with the taste we want, such as this recipe.

Tangerine, as one of the seasonal fruits, full of flavor and aroma, best balances the taste to give even more elegance and flavor to our recipe.
Moreover, I am bringing it by also preparing the tangerine jelly by serving it together with the pannacotta. Meanwhile, you can choose to prepare panna cotta and enjoy it at the end with a tangerine jam on the top.

Also, you can try our Best Creme Caramel recipe.

Ingredients

• 500 ml fresh cream
• 100 ml of milk
• 100 g of sugar
• 1 tsp vanilla extract
• 8 g gelatin in sheets

For tangerine jelly

• 6-8 tangerines (juice)
• 3-4 g gelatine in sheets
• 50-100 g of sugar

Directions

1. In a bowl, place the gelatin sheets with a few tablespoons of cold water to soften.
2. In a saucepan, add the cream, milk, and sugar. Then, put it on the fire to heat, and stir until the sugar dissolves. Take care that the cream does not boil.
   Also, you can add well-cleaned mandarin zests if you like a much-flavored dessert.
3. Next, remove the pan from the heat, remove the tangerine skins. Squeeze the gelatin sheets and add them, stirring to dissolve. Add the vanilla flavor.
4. We will throw the mixture into molds and place them in the refrigerator to thicken.
5. After two or three hours, the pannacotta will not be liquid anymore. Then, in a saucepan, add the mandarin juice and sugar. Add the sugar as desired based on the natural sweetness of the tangerine juice.
6. Leave it on the fire until the sugar dissolves and set it aside.
7. Meanwhile, we put the left gelatin sheets in the water again, squeeze them and toss them in the tangerine juice.
8. Then, we will add this mass to the forms previously filled with pannacotta which have hardened.
9. Next, leave them in the fridge again for another 1-2 hours to harden the mandarin jelly and serve them after a meal.

Bon Appetit!

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