Go fruity for dessert. Experience kumquats in a whole new way – with both mandarin and lemon juice, packed with sugar, and buried in gelatin. The giggly texture of the gelatin will have every bite sliding smoothly over your tongue and down your throat in a soothing manner.
- 4 grams gelatin
- 100 milliliters mandarin juice
- 50 milliliters lemon juice
- 3 tablespoons powdered sugar
- 8 grams gelatin sheets
- 350 grams cream (fresh liquid, 35% fat)
- 1 lemon zest (organic)
- 150 grams whole milk
- 80 grams caster sugar
- 4 breads (ginger)
- 2 kumquats
- 1 limequat (a mixture of lime and a kumquat)
- curd (Citrus)
- fresh mint
- Soften the gelatin in cold water for about 5 minutes.
- In a saucepan, heat the mandarin and lemon juices, add the powdered sugar. Remove from heat.
- Squeeze gelatin to drain. Add to hot citrus juice. Mix well to completely dissolve gelatin.
- Pour this mixture into flexible molds.
- Store for at least 2 hours in freezer until mixture freezes.
- In a container with cold water, soak the gelatin sheets.
- Pour the cream in a saucepan, add lemon shavings. Let stand for 10 minutes. Add milk and sugar, bring to boil.
- Remove from heat, squeeze the gelatin, and stir in the pan, sheet by sheet. Stir well to make sure it is well melted.
- Pour this mixture in molds of thickened jelly.
- Store the panna cotta in the refrigerator for 3 hours minimum.
- Unmold the panna cotta on serving plate.
- Cut the gingerbread in large crumbs.
- Finely cut kumquats and limequats.
- Arrange biscuit crumbs on serving plate, top with kumquat and limequat slices.
- Add a touch of citrus curd.
- Garnish with fresh mint.
PER SERVING *
|Calories1250Calories from Fat220|
|% DAILY VALUE*|
|Calories from Fat220|
|% DAILY VALUE*|