Tangerine panna cotta


Creamy layer:

33% cream - 400 ml

Yogurt - 400 ml

Gelatin - 1 tbsp.

White chocolate - 1-2 bars (to taste)

Sugar - to taste

Vanilla/vanilla sugar - as desired

Tangerine jelly:

Tangerines - 750 gr + 1-2 pcs. for decoration

Gelatin - 25 gr

Sugar - to taste

For decoration / as desired:

Mint - 1 sprig

White chocolate - 3-4 pieces

Step by step recipe 

Tangerine panna cotta - a simple, uncomplicated in preparation and very appetizing holiday dessert. Made with cream and yogurt, the dessert has an incredibly tempting creamy flavor and a creamy, silky texture.

Tender and creamy base of this dessert is wonderful by itself, but in combination with seductive notes of white chocolate, decorated with juicy and colorful mandarin jelly and fresh fruit slices it becomes really unforgettable in taste. Such a light, bright and pleasantly refreshing dessert will be a real decoration of the holiday table. Try it!

Mandarin Panna Cotta Recipe

Prepare the ingredients according to the list.

Ingredients for mandarin panna cotta

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


Combine the cream and yogurt, stir and bring almost to a boil. You can also make this dessert purely with 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 yogurt mixture, add sugar and white chocolate. I add a bar of chocolate, and a few tablespoons of sugar (to taste) for more sweetness. I use the chocolate in this recipe as a condiment - in addition to sweetness, it adds both flavor and aroma. If desired, also add a little vanilla.

Heat cream, yogurt and chocolate.

Then, while stirring, thinly pour in the melted gelatin.

About to pour in the gelatin.

Stir everything thoroughly, strain the mixture and pour into serving forms (I like to serve this dessert in wide glasses or glasses).

Pour the mixture into glasses.

Cool the mixture slightly, and then place the dessert in the refrigerator for another 2-2.5 hours to allow the cream layer to set completely.

You can pattern the dessert by tilting the glasses while it cools.

Set the glasses at a tilt.

Prepare the tangerine jelly. Peel the tangerines and squeeze the juice from them. I chop the tangerines in a blender and then strain through a sieve, separating the shells of the slices and seeds.

Squeeze the juice out of the tangerines

To the resulting juice, add a little sugar to taste. Pour it into a saucepan and heat over a medium heat, stirring until the sugar has dissolved. It is not necessary to boil the juice, it is enough that it is hot, so the gelatin will dissolve in it better.

Tangerine Juice with Sugar

Add the quick-dissolving gelatine to the hot tangerine juice and mix everything thoroughly, until the gelatine has completely dissolved.

Pour the gelatin into the tangerine juice.

Cool mixture slightly and then add to molds with cooled cream base.

Poured the tangerine juice into the cups with the cream base

Wait a few minutes, and when the tangerine jelly starts to set - lay out the tangerine slices. Then place the dessert in the refrigerator again, for final cooling.

Decorate panna cotta with mandarin slices

When the jelly has hardened, the dessert can be served. If desired, the finished dessert can be garnished by adding a pinch of grated white chocolate and a sprig of mint.

Preparing the dessert décor

The tangerine panna cotta is ready! Bon appetit!


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