Panna cotta with tangerines.

Panna cotta with tangerines.

Panna cotta with tangerines.

Panna cotta with tangerines. Mandarin panna cotta is a light, refreshing and delicious festive dessert.

Simple, unpretentious to prepare and very appetizing festive dessert. Made with cream and yoghurt, the dessert has an incredibly seductive creamy taste and a creamy, silky texture.

The delicate, creamy base of this dessert is wonderful in itself, but in combination with tempting notes of white chocolate, decorated with juicy and colorful tangerine jelly, slices of fresh fruit, it becomes simply unforgettable in taste.

Such a light, bright and pleasantly refreshing dessert will become a real decoration of the festive table. Try it!


Creamy layer:

Cream 33% - 400 ml
Yogurt - 400 ml
Gelatin - 1 tbsp.
White chocolate - 1-2 bars (to taste)
Sugar to taste
Vanilla / vanilla sugar - optional

Mandarin Jelly:

Tangerines - 750 g + 1-2 pcs. for decoration
Gelatin - 25 g
Sugar to taste

For decoration / optional:

Mint - 1 sprig
White chocolate - 3-4 pieces

Panna cotta with tangerines.

Step by step recipe.

Prepare ingredients according to the list. Prepare gelatin according to the instructions on the package. I use instant gelatin and just pour in 1 tbsp. gelatin 3-4 tbsp. hot water, and then stir until completely dissolved. If the gelatin does not dissolve well, you can place the container with the gelatin for a few seconds in a water bath and warm it up slightly. The process will go much faster.

Combine the cream and yogurt, stir and bring to a near boil. This dessert can be prepared exclusively from cream, but this time I wanted to make it a little lighter, so I replaced some of the cream with less fatty yogurt.

In the hot cream and yoghurt mixture, add sugar and white chocolate. I add a bar of chocolate, and a few tablespoons of sugar (to taste) for added sweetness. I use chocolate in this recipe as a seasoning - in addition to sweetness, it gives both aroma and flavor. Add some vanilla if desired.

Then, while stirring, pour in the melted gelatin in a thin stream. Mix everything thoroughly, strain the mixture and pour into portion forms (I like to serve such a dessert in wide glasses or in glasses).

Chill the mixture slightly, and then place the dessert in the refrigerator for another 2-2.5 hours for the creamy layer to solidify completely.

You can add a pattern to the dessert by tilting the glasses while cooling.

Make tangerine jelly. Peel and juice the tangerines. I grind the tangerines in a blender, and then strain through a sieve, separating the shells of the slices and seeds.

Add a little sugar to the resulting juice to taste. Pour into a saucepan and heat over medium heat, stirring until the sugar is completely dissolved. It is not necessary to boil the juice, it is enough that it is hot - this way the gelatin will dissolve better in it.

Add instant gelatin to hot tangerine juice and mix everything thoroughly until the gelatin is completely dissolved.

Chill mixture slightly, then add to molds with chilled cream base.

Wait a few minutes, and when the tangerine jelly begins to solidify, add the tangerine slices. Then place the dessert back in the refrigerator for final cooling.

When the jelly hardens, the dessert can be served. Optionally, you can decorate the finished dessert by adding a pinch of grated white chocolate and a sprig of mint.

The tangerine panna cotta is ready! Bon Appetit!

Panna cotta with tangerines.


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