Panna Cotta with Citrus JellyOn dine chez Nanou
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 sheet
- 350 grams cream (fresh liquid, 35% fat)
- 1 lemon zest (organic)
- 150 grams whole milk
- 80 grams caster sugar
- 4 bread (ginger)
- 2 kumquats
- 1 limequat (a mixture of lime and a kumquat)
- curds (Citrus)
- fresh mint
- 1Soften the gelatin in cold water for about 5 minutes.
- 2In a saucepan, heat the mandarin and lemon juices, add the powdered sugar. Remove from heat.
- 3Squeeze gelatin to drain. Add to hot citrus juice. Mix well to completely dissolve gelatin.
- 4Pour this mixture into flexible molds.
- 5Store for at least 2 hours in freezer until mixture freezes.
- 6In a container with cold water, soak the gelatin sheets.
- 7Pour the cream in a saucepan, add lemon shavings. Let stand for 10 minutes. Add milk and sugar, bring to boil.
- 8Remove from heat, squeeze the gelatin, and stir in the pan, sheet by sheet. Stir well to make sure it is well melted.
- 9Pour this mixture in molds of thickened jelly.
- 10Store the panna cotta in the refrigerator for 3 hours minimum.
- 11Unmold the panna cotta on serving plate.
- 12Cut the gingerbread in large crumbs.
- 13Finely cut kumquats and limequats.
- 14Arrange biscuit crumbs on serving plate, top with kumquat and limequat slices.
- 15Add a touch of citrus curd.
- 16Garnish with fresh mint.
PER SERVING *
|Calories1250Calories from Fat220|
|% DAILY VALUE*|
|Calories from Fat220|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.