Ginger Panna Cotta with A Tangerine Gelee

By John_Merillat

Ingredients

• For the panna cotta
• 1 liter heavy cream (4 cups)
• 100 g sugar (1/2cup)
• 1 tablespoon of grated ginger
• 2 packets of powdered gelatin (make sure they amount to 4 1/2 teaspoons)
• 90 ml or 6 tablespoons of cold water
• 16 shot glasses or sherry glasses or 8 ramekins
• For the tangerine gelee
• 3 tangerines- remove the white membranes and stings to reduce bitterness
• 3 tablespoons of sugar
• 1 teaspoon gelatin
• 2 tablespoons of warm water
• For the caramelised tangerines
• 6 -7 tangerines
• 3-4 tablespoons of sugar
• 1 tablespoon orange liqueur (Cointreau) or for non-alcoholic use orange blossom water (found in Middle Eastern stores)
• Cashews-optional

Details

Servings 8
Adapted from dirtykitchensecrets.com

Preparation

Step 1

Time: 15 minutes + rest time of 2hrs or overnight

Heat the cream and sugar in a saucepan until the sugar is dissolved, then add the grated ginger.

Remove and set aside the cream mixture. In a separate, medium-sized bowl add the water then sprinkle with the gelatin. Stir well and then let it stand for 5-10 minutes.

Now pour the cream mixture over the gelatin and stir until well incorporated.

Quickly dab a paper towel with some neutral tasting oil, like vegetable oil and lightly oil the ramekins or glasses. Now, fill the glasses with the mixture, leaving about 2 inches for the topping. let it set in the fridge for about 4 hours or overnight. When they are firm you can either garnish the sherry/shot glasses or you could also unmold them onto a serving plate by running a knife around each panna cotta and then flipping it upside down onto the serving plate.

While the panna cotta sets in the fridge start prepping the garnishing. Take the peeled tangerines and sugar and blitz in a blender. Then run the mixture through a sieve removing any pith and retaining only the juice.

In a separate bowl add the warm water then drizzle with the gelatine and mix well. Now add the gelatin to the tangerine juice, mix well and let it set in the fridge.

Next, add the tangerines to a sauté pan with the sugar and let it cook for about 1 minute or so, tossing often. Then add the orange liqueur and let it evaporate. Remove and set aside to cool.

When you’re ready to serve garnish with the tangerine pieces, drizzle with the gelee and sprinkle with some cashews.