Tangerine panna cotta
Источник фото: https://ru.123rf.com/profile_liudmilachernetska
Tangerine panna cotta is a light, refreshing and delicious holiday dessert.
Tangerine panna cotta is a simple, easy to prepare and very appetizing holiday dessert. Made with cream and yogurt, the dessert has an incredibly tempting creamy taste and a creamy, silky texture.
The delicate, creamy base of this dessert is wonderful on its own, but when combined with seductive notes of white chocolate, decorated with juicy and colorful tangerine jelly, slices of fresh fruit, it becomes simply unforgettable in taste. Such a light, bright and pleasantly refreshing dessert will become a real decoration of the holiday table. Try it!
Ингредиенты
Creamy layer:
Cream 33% - 400 ml
Yogurt – 400 ml
Gelatin – 1 tbsp.
White chocolate – 1-2 bars (to taste)
Sugar - to taste
Vanilla/vanilla sugar – optional
Tangerine jelly:
Tangerines – 750 g + 1-2 pcs. For decoration
Gelatin – 25 g
Sugar - to taste
For decoration/optional:
Mint – 1 sprig
White chocolate – 3-4 pieces
Рецепт
1. Prepare gelatin according to the instructions on the package. I use instant gelatin and just pour 1 tbsp. gelatin 3-4 tbsp. hot water and then stir until completely dissolved. If gelatin does not dissolve well, you can place the container with gelatin in a water bath for a few seconds and warm it up slightly. The process will go much faster.
2. Combine cream and yogurt, stir and bring to almost a boil. You can make this dessert exclusively from cream, but this time I wanted to make it a little lighter, so I replaced some of the cream with lower-fat yogurt.
3. Add sugar and white chocolate to the hot cream and yogurt mixture. I add a bar of chocolate, and for extra sweetness, a few tablespoons of sugar (to taste). I use chocolate in this recipe as a seasoning - in addition to sweetness, it adds aroma and flavor. If desired, also add a little vanilla.
4. Then, stirring, pour in the melted gelatin in a thin stream.
5. Mix everything thoroughly, strain the mixture and pour into portion forms (I like to serve this dessert in wide glasses or glasses).
6. Cool the mixture slightly, and then place the dessert in the refrigerator for another 2-2.5 hours so that the creamy layer completely hardens. You can give the dessert a design by placing the glasses at an angle while cooling.
7. Prepare tangerine jelly. Peel the tangerines and squeeze the juice out of them. I grind the tangerines in a blender and then strain through a sieve, separating the shells and seeds.
8. Add a little sugar to the resulting juice to taste. Pour into a saucepan and heat over medium heat, stirring until the sugar is completely dissolved. There is no need to boil the juice; it is enough that it is hot - this way the gelatin will dissolve in it better.
9. Add instant gelatin to the hot tangerine juice and mix everything thoroughly until the gelatin is completely dissolved.
10. Cool the mixture slightly and then add to the molds with the cooled cream base.
11. Wait a few minutes, and when the tangerine jelly begins to harden, add the tangerine slices. Then place the dessert back in the refrigerator for final cooling.
12. When the jelly has hardened, the dessert can be served. If desired, the finished dessert can be decorated by adding a pinch of grated white chocolate and a sprig of mint.
13. Tangerine panna cotta is ready! Bon appetit!