Vanilla-Tangerine Panna Cottas

Vanilla-Tangerine Panna Cottas
Vanilla-Tangerine Panna Cottas pictured with Easter Mendiants (lower right)

These delicate and delicious Vanilla-Tangerine Panna Cottas are garnished with a curl of fresh fruit peel. Pictured with Easter Mendiants.

Vanilla-Tangerine Panna Cottas
Yield: 5 (½-cup) servings
  • 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
  1. Line a rimmed baking sheet with paper towels. Place 5 (4- to 6-ounce) teacups or ramekins on prepared baking sheet.
  2. In a small bowl, sprinkle gelatin over 3 tablespoons water. Let stand for 10 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish each serving with a tangerine curl, if desired.
Make-Ahead Tip: 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.

Kitchen Tip: If teacups are fragile, precious, or antique, let cream mixture cool to room temperature before pouring.


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