Ginger Panna Cotta with a Tangerine Gelée
Prep time
Cook time
Total time
Serves: Serves 8
]For the panna cotta
  • 1l/32fl oz/4 cups heavy cream
  • 100g/ 3½ oz/1/2 cup granulated sugar
  • 1 tbsp grated ginger
  • 2 packets of powdered gelatin (make sure they amount to 1½ tbsp)
  • 6 tablespoons of warm water
For the tangerine gelée
  • 3 tangerines- remove the white membranes to reduce bitterness
  • 3 tbsp of powdered sugar
  • 1 tsp powdered gelatin (or Agar for vegetarians)
  • 2 tbsp warm water
For the caramelized tangerines
  • 6 -7 tangerines
  • 3-4 tbsp sugar
  • 1 tbsp orange liqueur (Cointreau) or for non-alcoholic use orange blossom water (found in Middle Eastern stores)
  • Cashews, optional
  1. Heat the cream, ginger and sugar in a saucepan over a medium-low heat until the sugar is dissolved. (Ginger has an enzyme that interferes with the gelatin. Heating the ginger destroys the enzyme.)
  2. Remove and set the cream mixture aside. In a separate, medium-sized bowl add the water then sprinkle over the gelatin. Stir well and then leave it to set a little for no more than a couple of minutes.
  3. Now pour the cream mixture over the gelatin and stir until everything is well incorporated and there are no lumps.
  4. 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. Transfer the filled glasses to the fridge and leave them for to set for about 4 hours or overnight. When the panna cotta has set and is firm, you can decide to either garnish the glasses as I have done or you could also invert them onto a serving plate by running a knife around each panna cotta and then flipping it upside down onto the serving plate. This latter option would work nicely if you’ve used a ramekin.
  5. While the panna cotta sets in the fridge start prepping the tangerine gelée. Add the peeled tangerines and powdered sugar to a food processor or blender and blitz for a minute or two. Run the blitzed mixture through a sieve that has been secured over a mixing bowl, for example, to remove any pith, retaining only the juice.
  6. In a separate bowl, add the warm water then sprinkle over the gelatin before mixing really well to remove any clumps. Now add the gelatin mixture to the tangerine juice, mixing well to remove any clumps and then transfer to the fridge to set, about 1 hour.
  7. Next, add the tangerines and sugar to a sauté pan over medium heat and caramelize them for about 1 minute or so, tossing often. Then add the orange liqueur and allow it to evaporate. Remove and set aside to cool.
Recipe by Bethany Kehdy at