Panna Cotta with Mandarin Jelly
Ingredients
4 cups 4 mandarin juice freshly squeezed (from around 1 ¼ kg of mandarins)
4 tsp 4 gelatinepowder (or agar-agar for vegetarians)
1/2 cup 1/2 water
1/2 cup 1/2 sugar (to taste according to sweetness of mandarins)
Mandarin segments and mintleaves to garnish
Method
- Squeeze mandarins to make about 4 cups of juice. Strain juice through fine sieve to remove any seeds and excess pulp.
- In small bowl sprinkle gelatine over cup of cold water. Let sit for about 5-10 minutes until gelatine absorbs water and becomes spongey.
- Pour mandarin juice into saucepan, add sugar, and heat over medium heat. Stir continuously until sugar has completely dissolved. Do not let boil as high heat can destroy some of the fresh flavours.
- Add hydrated gelatine to warm juice. Stir until gelatine is completely dissolved. Make sure no granules are left.
- Remove mixture from heat. Let cool for a few minutes. Stir occasionally to prevent skin from forming on surface.
- Pour jelly mixture gently over panna cotta, refrigerate for at least hours or until completely set.
- Garnish with mandarin segments and mint leaves for serving.
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