Ginger Panna Cotta with a Tangerine Gelée

Ginger Panna Cotta With A Tangerine Gelee

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I had a sudden inspiration to make panna cotta last week while my cousin Melanie was visiting. Before I talk about that, let me introduce Mel…

Mel and I were born the same year, same day AND in the same hospital! Yea, pretty freakish! 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 mean icon wink Ginger Panna Cotta with a Tangerine Gelée Anyway, one of the other things Mel and I share is our undying love for all things culinary. We spend a lot of time doing research and development work on this matter.

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So, as I was rambling on about how much I wanted to make a panna cotta, Mel threw out the idea of incorporating tangerines and then I thought incorporating ginger would compliment them well. Sparks and tinkles in our eyes, we quickly moved into the kitchen!

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I had never made panna cotta before but I remembered coming across a recipe for basic panna cotta a while back on David Lebovitz blog and which I’ve used for guidance here. 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. It’s fantastic for making ahead as you can leave it in the fridge to chill up to two days in advance.

P.S- Happy Holidays everyone! x

[printpost]

Ginger Panna Cotta with a Tangerine Gelée

Serves: 8 ramekins or 16 cocktail flutes

Time: 15 minutes + rest time of 2 hours or overnight

The Cast of Characters

For the panna cotta

  • 1l/32fl oz/4 cups heavy cream
  • 100g/ 3 1/2 oz/1/2 cup granulated sugar
  • 1 tbsp grated ginger
  • 2 packets of powdered gelatin (make sure they amount to 1 1/2 tbsp)
  • 6 tablespoons of warm water

For the tangerine gelée

  • 3 tangerines- remove the white membranes to reduce bitterness
  • 3 tbsp of powdered sugar
  • 1 tsp powdered gelatin (or Agar for vegetarians)
  • 2 tbsp warm water

For the caramelized tangerines

  • 6 -7 tangerines
  • 3-4 tbsp  sugar
  • 1 tbsp orange liqueur (Cointreau) or for non-alcoholic use orange blossom water (found in Middle Eastern stores)
  • Cashews, optional

The Nitty-Gritty

Heat the cream, ginger and sugar in a saucepan over a medium-low heat until the sugar is dissolved. (Ginger has an enzyme that interferes with the gelatin. Heating the ginger destroys the enzyme.)

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Remove and set the cream mixture aside. In a separate, medium-sized bowl add the water then sprinkle over the gelatin. Stir well and then leave it to set a little for no more than a couple of minutes.

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Now pour the cream mixture over the gelatin and stir until everything is well incorporated and there are no lumps.

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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. Transfer the filled glasses to the fridge and leave them for to set for about 4 hours or overnight. When the panna cotta has set and is firm, you can decide to either garnish the glasses as I have done or you could also invert them onto a serving plate by running a knife around each panna cotta and then flipping it upside down onto the serving plate. This latter option would work nicely if you’ve used a ramekin.

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While the panna cotta sets in the fridge start prepping the tangerine gelée. Add the peeled tangerines and powdered sugar to a food processor or blender and blitz for a minute or two. Run the blitzed mixture through a sieve that has been secured over a mixing bowl, for example, to remove any pith, retaining only the juice.

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In a separate bowl, add the warm water then sprinkle over the gelatin before mixing really well to remove any clumps. Now add the gelatin mixture to the tangerine juice, mixing well to remove any clumps and then transfer to the fridge to set, about 1 hour.

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Next, add the tangerines and sugar to a sauté pan over medium heat and caramelize them for about 1 minute or so, tossing often. Then add the orange liqueur and allow it to evaporate. Remove and set aside to cool.

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When you’re ready to serve garnish with the tangerine pieces, drizzle with the gelée and sprinkle with some cashews.

Enjoy!

Facebook Comments:

32 Responses to “Ginger Panna Cotta with a Tangerine Gelée”
  1. Elise 21 December 2009 at 10:35 pm #

    These panna cottas look so chic in the champagne flutes, and the flavors seem so festive! I like!

  2. Chris Bourne 21 December 2009 at 10:54 pm #

    OMG…Studio ’54′ look…Amazing photographic ‘Chic’….

  3. Mowie @ Mowielicious.com 21 December 2009 at 11:03 pm #

    Stunning photos honey, and those panna cotta look divine!

  4. Paul - GetMeCooking 21 December 2009 at 11:03 pm #

    I’m sending you a pre-paid, self addressed box now! :-)

    Great photos!

  5. Nucci 21 December 2009 at 11:05 pm #

    Great post!
    Extremely luscious pics!
    Wish i was there to taste…
    x

  6. Krista 21 December 2009 at 11:17 pm #

    So beautiful and wonderfully creamy and festive :-)

  7. Chrissy 22 December 2009 at 6:17 am #

    Those look so yummy….I would love to make these at some point…

  8. Trissa 22 December 2009 at 7:59 am #

    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!

  9. Sarah, Maison Cupcake 22 December 2009 at 9:17 am #

    These look beautiful, you’ve definitely been taking Mowie lessons haven’t you?

  10. Meeta 22 December 2009 at 9:21 am #

    panna cotta is one of my favorite desserts! love the combination of citrus and ginger it’s perfect for the holiday season!

  11. diva 22 December 2009 at 9:31 am #

    oh look at tht – it’s beautiful! a gd mix of creamy loveliness and tangy orange!

  12. Joy Wright 22 December 2009 at 9:38 am #

    Looks and sounds simply divine…..a must try!

  13. Bethany 22 December 2009 at 10:39 am #

    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!

  14. Muneeba 22 December 2009 at 2:04 pm #

    Oh my gosh, these are just beeeeeeeeeautiful! Love your cocktail glasses, and all the pics are amazing … such an elegant dessert :)

  15. Cynthia 22 December 2009 at 2:11 pm #

    Beth, that is such a stunning presentation and I love the flavour combo.

  16. Kitchen Butterfly 22 December 2009 at 3:47 pm #

    Beth….you made this for me….and you didn’t know it. Ha ha ha! I love the spoon….mwahhh

  17. Neel | Learn Food Photography 22 December 2009 at 4:27 pm #

    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.

  18. Timeless Gourmet 22 December 2009 at 7:10 pm #

    What a lovely inspiration! Beautiful photos, and I’m finding myself craving just one of those tangerine sections….

  19. Global Patriot 23 December 2009 at 1:00 pm #

    As you do so often Bethany, this is an amazing combination of texture and flavor, and the Champagne flute is the perfect touch!

  20. deeba 23 December 2009 at 2:54 pm #

    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!!

  21. Jeanne 23 December 2009 at 4:09 pm #

    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 :)

  22. Sarka 26 December 2009 at 2:30 am #

    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!

  23. The Ninja 26 December 2009 at 6:35 am #

    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

  24. Wendy 26 December 2009 at 9:46 am #

    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!

  25. zerolando 27 December 2009 at 5:41 am #

    simply wow ;):D

  26. Eli 28 December 2009 at 7:22 pm #

    mouth watering!!!

  27. Bel 8 January 2010 at 5:45 am #

    I discovered your site today and am inspired to try many of your fantastic recipes (and have already shared one)!

  28. Vernice Inscore 21 June 2010 at 4:09 am #

    Hello,I find out that your web log is very beneficial and helpful and we wonder if there is a possibility of obtaining More article content like this on your blog. If you willing to aid us out, we will be willing to compensate you… , Vernice Inscore

  29. Divya Yadava 21 June 2011 at 10:58 pm #

    Absolutely stunning set of pictures…

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  1. Tweets that mention Ginger Panna Cotta With A Tangerine Gelee | Dirty Kitchen Secrets -- Topsy.com - December 21, 2009

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