These Vanilla-Tangerine Panna Cottas are a lovely sweet for teatime when served in a vintage teacup.
Vanilla-Tangerine Panna Cottas
Yield: 5 (½-cup) servings • Preparation: 15 minutes • Refrigerate: 4 hours
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- 1 (.25-ounce) envelope unflavored gelatin
- 3 tablespoons water
- 2½ cups heavy whipping cream
- ¾ cup confectioners’ sugar
- 1 vanilla bean, split and seeds scraped and reserved
- 1 tablespoon plus 1 teaspoon fresh tangerine zest
- ¼ teaspoon salt
- Garnish: tangerine curls
- Line a rimmed baking sheet with paper towels. Place 5 (4- to 6-ounce) teacups or ramekins on prepared baking sheet. Set aside.
- In a small bowl, sprinkle gelatin over water. Let stand for 10 minutes.
- In a medium saucepan, combine cream, confectioners’ sugar, reserved vanilla bean seeds, tangerine zest, and salt. Cook over medium heat, whisking occasionally, until very hot, but not boiling. Remove from heat.
- Add gelatin mixture to cream mixture, whisking to incorporate. (If gelatin does not completely dissolve, return pan to low heat until dissolved.) Strain mixture through a fine-mesh sieve into a large liquid-measuring cup.
- Divide cream mixture evenly among prepared teacups or ramekins, and gently place in refrigerator. Let sit undisturbed until panna cottas are completely firm, approximately 4 hours.
- Garnish each serving with a tangerine curl, if desired.
- • Panna cottas can be made a day in advance and refrigerated overnight. Cover with plastic wrap, but do not let wrap touch surfaces of panna cottas.
- • If teacups are fragile, precious, or antique, let cream mixture cool to room temperature before pouring.
TeaTime Magazine http://staging.teatimemagazine.com/