Recipe: Panna Cotta with Mandarin Sauce
Pour gelatin with cold water, mix and leave for 10 minutes to swell.
Pour heavy cream, milk into a saucepan, add sugar and vanilla sugar (preferably add natural vanilla in pods).
Place over medium heat, stirring occasionally, bring to a boil, but do not boil.
Once bubbles start to appear on the surface, remove from heat.
Add the swollen gelatin to the hot milk mixture.
Mix well until the gelatin is completely dissolved.
Allow to cool to room temperature.
Pour the resulting mixture into molds, glasses or bowls, then put in the refrigerator for 2 hours so that the mass freezes.
Prepare tangerine sauce.
Peel the tangerines, remove the pits and divide into slices.
Punch with a blender and rub through a sieve.
Mix corn starch with water until smooth.
Pour the tangerine puree into a saucepan and add sugar.
Place over medium heat, stirring occasionally, bring to a boil.
Pour in the dissolved starch and cook, stirring constantly, for 2 minutes.
Remove from heat, pour into a clean bowl and cool to room temperature.
Drizzle the frozen panna cotta with the tangerine sauce, then refrigerate to chill.
Panna cotta with tangerine sauce is ready! Bon appetit!
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