top essay writing service uk
Ginger Panna Cotta With A Tangerine Gelee
`
32

21 December 2009

Ginger Panna Cotta with a Tangerine Gelée

I had a sudden inspiration to make panna cotta last week while my cousin Melanie was visiting. Before I talk about that, let me introduce Mel…

Mel and I were born the same year, same day AND in the same hospital! Yea, pretty freakish! Have you ever noticed how many late August/September babies there are?!  I’ve always put it down to the holiday spirit…If ya know what I mean 😉 Anyway, one of the other things Mel and I share is our undying love for all things culinary. We spend a lot of time doing research and development work on this matter.

So, as I was rambling on about how much I wanted to make a panna cotta, Mel threw out the idea of incorporating tangerines and then I thought incorporating ginger would compliment them well. Sparks and tinkles in our eyes, we quickly moved into the kitchen!

I had never made panna cotta before but I remembered coming across a recipe for basic panna cotta a while back on David Lebovitz blog and which I’ve used for guidance here. Panna cotta is extremely simple and quick to make. It is a combination of cream and sugar with gelatin to help it set. It’s the perfect blank canvas- just colour in your flavours. It’s fantastic for making ahead as you can leave it in the fridge to chill up to two days in advance.

P.S- Happy Holidays everyone! x

Ginger Panna Cotta with a Tangerine Gelée
 
Prep time

Cook time

Total time

 

Serves: Serves 8

Ingredients
]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

Instructions
  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.

 

(No Ratings Yet)

32 thoughts on “Ginger Panna Cotta with a Tangerine Gelée

  1. Mel having the same birthday as you is spooky! No wonder you are so close – do you look alike? The panna cotta looks delicious – the brainchild of two great cooks – yummy!

  2. Thanks everyone 🙂

    Paul- i wouldn’t have a problem sending them your way but as you know they aren’t the best for transport.
    Trissa- Yes everyone always thinks we are sisters…
    Sarah- Yes, Mowie definitely inspires me always!

  3. OOoooooh!! this is interesting Bethany. All I can say is this look very very elegant.

    Loved your first photograph. The light you have used and the composition accentuates the dessert. This looks very cool.

    These panna cottas look good specially the color in the dessert itself being light, it makes really challenging to shoot and the results look awesome!

    Thank you for sharing.

    – Neel from Learn Food Photography.

  4. Oh Beth, Beth…these are gorgeous! I have always found panna cotta to offer the best ’empty’ canvas for creativity. Your flavours are sublime… PC is my favourite & most indulgent dessert!
    Sweet story & Mel & you… I love foodie stories!
    Happy holidays to Chris & you. Have fun wherever you are headed off to!
    Tanti baci hun!!

  5. Too gorgeous – and as Deeba says, isn’t pannacotta a great blank canvas to let your imagination run riot? Love the ginger and tangerine combo and serving them in flutes 🙂

  6. Wonderful dessert Beth and very nice photos, your are better and better! 🙂 I’ve been wanting to make a panna cotta for some time already. I’ve even bought a gelatine to make it but I haven’t found a good time or opportunity to realise it. I’m definitely gonna make it when I’m back in London! 😉
    Have a fab holidays!

  7. I’m an August baby : ) although the exact date is strictly classified. Your theory might also go well with the “New Year’s Resolutions” theory hehe

    Never been a huge fan of panna cotta (always reminds me of curdled milk) but this looks really svelte and appetising. Nom nom nom nom nom

  8. Fantastic photographs.. if I could produce shots like that I would be a very happy woman…. and if my attempt at your panna cotta looks like that, I will be extraordinarily pleased!

  9. Hello,I find out that your web log is very beneficial and helpful and we wonder if there is a possibility of obtaining More article content like this on your blog. If you willing to aid us out, we will be willing to compensate you… , Vernice Inscore

Leave a Reply

Your email address will not be published. Required fields are marked *