This tangerine panna cotta is one of the most original variations of the classic Italian dessert in my arsenal. And all thanks to an unusual combination of tastes. Fans of unsweetened sour desserts will definitely like it.
Ingredients
- Tangerines - 10 pieces
- Sour cream - 200 ml
- Gelatin - 20 g
- Honey - 2 tbsp.l .
Step-by-step cooking recipe
Fill the gelatin with water according to the instructions and leave to swell.
Whisk sour cream with honey to taste.
Squeeze 200 ml of juice from the tangerine. The number of tangerines may vary.
Send half of the gelatin to the juice and half to the sour cream.
Boil both masses separately until dissolved, but do not boil.
Pour the tangerine jelly into the molds and send it to the freezer for a couple of minutes.
Pour the sour cream mass and send the panna cotta to freeze in the refrigerator.
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