These delicate and delicious Vanilla-Tangerine Panna Cottas are garnished with a curl of fresh fruit peel. Pictured with Easter Mendiants.
- 1 (0.25-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.
- In a small bowl, sprinkle gelatin over 3 tablespoons 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.
Kitchen Tip: If teacups are fragile, precious, or antique, let cream mixture cool to room temperature before pouring.
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