Panna Cotta has to be my all-time favourite dessert. Traditional Panna Cotta that is, made with real cream. And it has to have the iconic jiggle. It is actually so much easier to make than most people think. The most difficult part is removing it from the moulds, but if this frightens you, just make them in ramekins or bowls you want to serve them in. You won’t have the jiggle factor but you’ll still have the deliciously smooth creaminess.
I love citrus fruit this time of year and am always inspired to include them in my cooking and baking. I bought a delicious bag of mandarins the other day and since I also had a craving for Panna Cotta, which I haven’t made in a while, I decided to combine the two.
So below is my recipe for Mandarin Panna Cotta and if that wasn’t enough citrus flavour, some Manadarin Caramel Sauce to drizzle over the top.
You can use any citrus fruit for this recipe. Whatever you have available or is in season.
Mandarin Panna Cotta with Mandarin Caramel Sauce
I love traditional Panna Cotta made with real cream and the iconic jiggle. It is so much easier to make than most people think. The most difficult part is removing it from the moulds, but if this frightens you, just make them in ramekins or bowls you want to serve them in. You won't have the jiggle factor but you'll still have the deliciously smooth creaminess. Since it's the perfect time of year for citrus fruit I've made a super yummy Mandarin Panna Cotta (you can substitute with any citrus fruit). And if that wasn't enough citrus flavour, I've added some Manadarin Caramel Sauce to drizzle over the top.
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Ingredients
Mandarin Panna Cotta
- 2 Cups Pouring Cream 500ml
- 60 Grams Castor Sugar
- 1 tsp Vanilla Extract
- 3 Gelatine leaves
- ½ Cup Mandarin Juice (Freshly squeezed) 125ml
- Zest or peel (no pith) of 3 Mandarins
Mandarin Caramel Sauce
- 125 Grams Castor Sugar
- 50 Grams Unsalted Butter
- ½ Cup Mandarin Juice (Freshly squeezed) 125ml
- 1 tsp Lemon Juice
- ½ Cup Pouring Cream 125ml
- 1 tsp Vanilla Extract
- Pinch of salt Optional
- Zest of 3 Mandarins
Instructions
Mandarin Panna Cotta
- Submerge your gelatine leaves in a bowl of cold (tap) water to soften (around 5 – 10 minutes or the amount of time it takes to prepare the panna cotta mixture) and set aside
- Meanwhile, in a medium sauce pan, heat the cream, mandarin juice, sugar and vanilla extract and zest. Heat the mixture until hot (small bubbles around the edge) but do not boil
- Remove from the heat and immediately squeeze the water out of the gelatine leave and add to the hot cream. Whisk immediately to ensure that the gelatine dissolves completely
- Strain the mixture through a sieve into a jug to ensure that larger bits of the zest/peel are removed
- You can now pour the panna cotta mixture into the glasses, ramekins, bowls, or moulds that you would like to present them in. Divide evenly. Depending on the size of your vessel, you should get 4 – 6 servings from this mixture
- If you would like the panna cotta to set at an angle as I did in the photo, I placed my four glasses into a large muffin tin to keep them at an angel. Refrigerate for at least 4-6 hours, or until completely set
- When set, add your sauce and serve or chill further until needed*
Mandarin Caramel Sauce
- Pour the sugar evenly into a saucepan and heat on medium-high. Do not add water or stir the sugar. Leave it alone until it turns to liquid but do not walk away. This process will take some time but be patient, once it starts to turn liquid and change colour everything will move very quickly
- When it is all liquid and it turns to a beautiful amber color, carefully add the diced butter and whisk vigorously. Take care not to burn as it will start bubbling and spluttering. Do not stop whisking or it will seize**
- Now add the cream and mandarin and lemon juice and whisk until incorporated. Stir well and leave over medium heat to reduce the sauce by about half, until a slightly thickened glossy syrup has formed, around 8 – 10 minutes***
- Pour the sauce into a jug or small bowl and let cool a little. When cooled a little, place in the fridge to cool further until the panna cotta is set and you are ready to serve. The sauce will last, covered, in the fridge for several days
Notes
*If using silicone moulds the easiest way to remove the panna cotta is to fill a small bowl with very hot water and to dip the moulds gently into the hot water for around 6 seconds. This will losen the panna cotta. Take care not to burn your fingers or to get water in the panna cotta. You will need to dip it as deep as your panna cotta is in the mould or the rim will stick. Do not dip them too long as they can melt. Rather dip for a couple of seconds and flip onto your plate or bowl. If they don’t immediately pop out then re-dip for a few seconds.
** If the caramel seizes and becomes thick, just keep stirring/whisking in the butter, it will eventually soften and start dissolving. The temperature shock and water content in the butter can cause this
***If you have some remaining sugar crystals (formed by the temperature shock when you added butter to the caramel), they will eventually dissolve while reducing the sauce.
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