Ginger Panna Cotta With A Tangerine Gelee
Last week while my cousin Melanie was visiting, I had a sudden inspiration to make panna cotta. But, before I talk about that, let me introduce Mel…
Mel was born the same year, same day, same hospital, different mother. Yea, pretty freakish, I know! Have you ever noticed how many late August/September babies there are?! I’ve always put it down to the holiday spirit. If ya know what I’m saying 
Anyway, one of the other things Mel and I share is our undying love for all things culinary, that combined with our Lebanese heritage and you’ve got yourself two exploding chicks that can never get enough flavour!
So, as I was rambling on about panna cotta, Mel threw out the idea of incorporating tangerines and then I thought incorporating ginger would compliment it well. After a few sparks and little tinkles in our eyes, I was beasting my kitchen!
I had never made panna cotta before. I remembered coming across a recipe for basic panna cotta a while back on David Lebovitz blog that I had bookmarked and so I headed over there. Panna cotta is extremely simple and quick to make. It is a combination of cream and sugar with gelatin to help it set. It’s the perfect blank canvas- just colour in your flavours.What’s great is this can be made up to two days ahead and kept chilled in the fridge.
P.S- I want to wish everyone Happy Holidays and Merry Christmas!
Ginger Panna Cotta with A Tangerine Gelee
Serves: 8 or 16 cocktail style
Time: 15 minutes + rest time of 2hrs or overnight
The Cast of Characters
For the panna cotta
- 1 liter heavy cream (4 cups)
- 100g sugar (1/2cup)
- 1 tablespoon of grated ginger-warmed
- 2 packets of powdered gelatin (make sure they amount to 4 1/2 teaspoons)
- 90ml or 6 tablespoons of cold water
- 16 shot glasses or sherry glasses or 8 ramekins
For the tangerine gelee
- 3 tangerines- remove the white membranes and stings to reduce bitterness
- 3 tablespoons of sugar
- 1 teaspoon gelatin (or Agar for vegetarians)
- 2 tablespoons of warm water
For the caramelised tangerines
- 6 -7 tangerines
- 3-4 tablespoons of sugar
- 1 tablespoon orange liqueur (Cointreau) or for non-alcoholic use orange blossom water (found in Middle Eastern stores)
- Cashews-optional
The Nitty-Gritty
Heat the cream and sugar in a saucepan until the sugar is dissolved, then add the heated grated ginger. Ginger has an enzyme called bromlin that will interfere with the gelatin. Heating it will destroy the enzyme.
Remove and set aside the cream mixture. In a separate, medium-sized bowl add the water then sprinkle with the gelatin. Stir well and then let it stand for 5-10 minutes.
Now pour the cream mixture over the gelatin and stir until well incorporated.
Quickly dab a paper towel with some neutral tasting oil, like vegetable oil and lightly oil the ramekins or glasses. Now, fill the glasses with the mixture, leaving about 2 inches for the topping. let it set in the fridge for about 4 hours or overnight. When they are firm you can either garnish the sherry/shot glasses or you could also unmold them onto a serving plate by running a knife around each panna cotta and then flipping it upside down onto the serving plate.
While the panna cotta sets in the fridge start prepping the garnishing. Take the peeled tangerines and sugar and blitz in a blender. Then run the mixture through a sieve removing any pith and retaining only the juice.
In a separate bowl add the warm water then drizzle with the gelatine and mix well. Now add the gelatin to the tangerine juice, mix well and let it set in the fridge.
Next, add the tangerines to a sauté pan with the sugar and let it cook for about 1 minute or so, tossing often. Then add the orange liqueur and let it evaporate. Remove and set aside to cool.
When you’re ready to serve garnish with the tangerine pieces, drizzle with the gelee and sprinkle with some cashews.
Enjoy!
These panna cottas look so chic in the champagne flutes, and the flavors seem so festive! I like!
OMG…Studio ’54′ look…Amazing photographic ‘Chic’….
Stunning photos honey, and those panna cotta look divine!
I’m sending you a pre-paid, self addressed box now!
Great photos!
Great post!
Extremely luscious pics!
Wish i was there to taste…
x
So beautiful and wonderfully creamy and festive
Those look so yummy….I would love to make these at some point…
Mel having the same birthday as you is spooky! No wonder you are so close – do you look alike? The panna cotta looks delicious – the brainchild of two great cooks – yummy!
These look beautiful, you’ve definitely been taking Mowie lessons haven’t you?
panna cotta is one of my favorite desserts! love the combination of citrus and ginger it’s perfect for the holiday season!
oh look at tht – it’s beautiful! a gd mix of creamy loveliness and tangy orange!
Looks and sounds simply divine…..a must try!
Thanks everyone
Paul- i wouldn’t have a problem sending them your way but as you know they aren’t the best for transport.
Trissa- Yes everyone always thinks we are sisters…
Sarah- Yes, Mowie definitely inspires me always!
Oh my gosh, these are just beeeeeeeeeautiful! Love your cocktail glasses, and all the pics are amazing … such an elegant dessert
Beth, that is such a stunning presentation and I love the flavour combo.
Beth….you made this for me….and you didn’t know it. Ha ha ha! I love the spoon….mwahhh
OOoooooh!! this is interesting Bethany. All I can say is this look very very elegant.
Loved your first photograph. The light you have used and the composition accentuates the dessert. This looks very cool.
These panna cottas look good specially the color in the dessert itself being light, it makes really challenging to shoot and the results look awesome!
Thank you for sharing.
- Neel from Learn Food Photography.
What a lovely inspiration! Beautiful photos, and I’m finding myself craving just one of those tangerine sections….
As you do so often Bethany, this is an amazing combination of texture and flavor, and the Champagne flute is the perfect touch!
Oh Beth, Beth…these are gorgeous! I have always found panna cotta to offer the best ‘empty’ canvas for creativity. Your flavours are sublime… PC is my favourite & most indulgent dessert!
Sweet story & Mel & you… I love foodie stories!
Happy holidays to Chris & you. Have fun wherever you are headed off to!
Tanti baci hun!!
Too gorgeous – and as Deeba says, isn’t pannacotta a great blank canvas to let your imagination run riot? Love the ginger and tangerine combo and serving them in flutes
Wonderful dessert Beth and very nice photos, your are better and better!
I’ve been wanting to make a panna cotta for some time already. I’ve even bought a gelatine to make it but I haven’t found a good time or opportunity to realise it. I’m definitely gonna make it when I’m back in London! 
Have a fab holidays!
I’m an August baby : ) although the exact date is strictly classified. Your theory might also go well with the “New Year’s Resolutions” theory hehe
Never been a huge fan of panna cotta (always reminds me of curdled milk) but this looks really svelte and appetising. Nom nom nom nom nom
Fantastic photographs.. if I could produce shots like that I would be a very happy woman…. and if my attempt at your panna cotta looks like that, I will be extraordinarily pleased!
simply wow
… 
mouth watering!!!
I discovered your site today and am inspired to try many of your fantastic recipes (and have already shared one)!
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