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Ingredients

Serves:
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FOR THE PANNA COTTA
whipping cream fat content 33% 250 g
milk 30 g
tangerine 4 pcs
cottage cheese 45 g
sugar 30 g
sheet gelatin 9 g
FOR THE JELLY
tangerine 5 pcs
water 30 g
sugar 30 g
sheet gelatin 10 g

Nutritional information

cal
149,34
prot
3,15
fat
10,08
carbs
11,81
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Tangerine panna cotta

Tangerine panna cotta

Ingredients

  • FOR THE PANNA COTTA

  • FOR THE JELLY

Panna cotta is a famous Italian dessert with a delicate texture and simple cooking process. But it is important to follow the recipe and have enough patience to wait till it’s cooled. We suggest cooking an unusual 2-layer version of this dessert – tangerine panna cotta with cottage cheese at the bottom topped with tangerine jelly. You will definitely enjoy this festive and delicious dish that takes so little effort to make!


Olesya Fisenko

Chief editor

The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

Steps

1
Done

Step 1

Prepare the ingredients. We recommend using sheet gelatin but you have to weigh it as well before using. If you prefer powdered gelatin, it is important to activate it correctly. Soak the granulated gelatin in water (1:5, so 9 g gelatin requires 45 g water) in advance, or follow the instructions on the pack. After at least 20 mins heat the mixture and add to the cream. If you use instant gelatin, you may omit the soaking.

2
Done

Step 2

Roll the gelatin sheets and put into a glass. Add cold water and leave for 5 mins. Wash, peel and squeeze the juice out of 4 tangerines. You may strain the juice or leave the pulp in it, and it will be even tastier. Measure 100 g tangerine juice for the recipe. In a small pan combine the cream, milk, tangerine juice, sugar and cottage cheese. Cook over medium heat, stirring, till boiling. The mixture should be very hot but must not be boiled more than a couple of seconds. Remove from heat.

3
Done

Step 3

Remove the gelatin from the mixture and squeeze slightly. Add to the cream mixture and mix (not whisk!) till fully dissolved.

4
Done

Step 4

Cool the mixture slightly and pour into glasses. As soon as it is at room temperature, refrigerate for 5 hours. Keep in mind: the quantities mentioned make 2 servings, and if you refrigerate all in one glass, increase the cooling time.

5
Done

Step 5

After 5 hours remove the panna cotta from the fridge and set aside. Make the jelly: soak 1 gelatin sheet in cold water. Squeeze the juice out of the tangerines. Measure 180 g of the juice and pour it into a small saucepan. Add the water and sugar. Cook over medium heat and bring to a boil, stirring.

6
Done

Step 6

Let the mixture boil for about 10 seconds, turn off the heat. Remove the gelatin from heat, squeeze slightly and add to the tangerine mixture. Mix with a whisk till fully dissolved. Cool till at room temperature. If you pour the hot or even warm jelly onto the panna cotta, the layers will have no sharp contour.

7
Done

Step 7

Very carefully and slowly pour the second tangerine layer, fully cooled.

8
Done

Step 8

Refrigerate for 4 hours.

9
Done

Step 9

Tangerine panna cotta is done! Enjoy your meal!

Tangerine panna cotta

Panna cotta is a famous Italian dessert with a delicate texture and simple cooking process. But it is important to follow the recipe and have enough patience to wait till it’s cooled. We suggest cooking an unusual 2-layer version of this dessert – tangerine panna cotta with cottage cheese at the bottom topped with tangerine jelly. You will definitely enjoy this festive and delicious dish that takes so little effort to make!

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 8 hours

Ингредиенты

  • 250 g whipping cream
  • 30 g milk
  • 4 pcs tangerine
  • 45 g cottage cheese
  • 30 g sugar
  • 9 g sheet gelatin
  • 5 pcs tangerine
  • 30 g water
  • 30 g sugar
  • 10 g sheet gelatin

Способ приготовления

  • Prepare the ingredients. We recommend using sheet gelatin but you have to weigh it as well before using. If you prefer powdered gelatin, it is important to activate it correctly. Soak the granulated gelatin in water (1:5, so 9 g gelatin requires 45 g water) in advance, or follow the instructions on the pack. After at least 20 mins heat the mixture and add to the cream. If you use instant gelatin, you may omit the soaking.

  • Roll the gelatin sheets and put into a glass. Add cold water and leave for 5 mins. Wash, peel and squeeze the juice out of 4 tangerines. You may strain the juice or leave the pulp in it, and it will be even tastier. Measure 100 g tangerine juice for the recipe. In a small pan combine the cream, milk, tangerine juice, sugar and cottage cheese. Cook over medium heat, stirring, till boiling. The mixture should be very hot but must not be boiled more than a couple of seconds. Remove from heat.

  • Remove the gelatin from the mixture and squeeze slightly. Add to the cream mixture and mix (not whisk!) till fully dissolved.

  • Cool the mixture slightly and pour into glasses. As soon as it is at room temperature, refrigerate for 5 hours. Keep in mind: the quantities mentioned make 2 servings, and if you refrigerate all in one glass, increase the cooling time.

  • After 5 hours remove the panna cotta from the fridge and set aside. Make the jelly: soak 1 gelatin sheet in cold water. Squeeze the juice out of the tangerines. Measure 180 g of the juice and pour it into a small saucepan. Add the water and sugar. Cook over medium heat and bring to a boil, stirring.

  • Let the mixture boil for about 10 seconds, turn off the heat. Remove the gelatin from heat, squeeze slightly and add to the tangerine mixture. Mix with a whisk till fully dissolved. Cool till at room temperature. If you pour the hot or even warm jelly onto the panna cotta, the layers will have no sharp contour.

  • Very carefully and slowly pour the second tangerine layer, fully cooled.

  • Refrigerate for 4 hours.

  • Tangerine panna cotta is done! Enjoy your meal!

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Meringues “Ghosts”
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Polenta with apples and plums
next
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