Name: Tangerine panna cotta
Yield: 5
Ingredients: Creamy - 250 Ml; Milk - 30 Ml; Tangerine juice - 145 Ml; Cottage cheese - 45 gram; Sugar - 30 gram; Vanilla sugar - 1 Tsp; Gelatin - 9 gram; Mandarin Zest - 1 Tsp; Tangerine juice - 230 Ml; Sugar - 30 gram; Water - 30 Ml; Gelatin - 10 gram

Ingredients for - Tangerine panna cotta

1. Panna cotta Creamy 250 Ml

2. Panna cotta Milk 30 Ml

3. Panna cotta Tangerine juice 145 Ml

4. Panna cotta Cottage cheese 45 gram

5. Panna cotta Sugar 30 gram

6. Panna cotta Vanilla sugar 1 Tsp

7. Panna cotta Gelatin 9 gram

8. Panna cotta Mandarin Zest 1 Tsp

9. Tangerine Jelly Tangerine juice 230 Ml

10. Tangerine Jelly Sugar 30 gram

11. Tangerine Jelly Water 30 Ml

12. Tangerine Jelly Gelatin 10 gram

How to cook deliciously - Tangerine panna cotta

1 . Stage

So, first, let's start the panna cotta itself: soak the gelatine in 45g of juice (you can replace it with cream or milk) and put it in the fridge for 30 minutes. Combine the cream, milk, 100g of juice, cottage cheese, sugar and vanilla sugar.

2 . Stage

Add the zest. Heat until boiling, but do not boil.

3 . Stage

Remove from the heat, add the swollen gelatin and stir until it dissolves.

4 . Stage

Pour into the molds. Place in the refrigerator until it sets, about 1 hour.

5 . Stage

Now the tangerine jelly: Soak the gelatin in 50g of juice (you can do this at the same time as soaking the gelatin for panna cotta, but in a separate bowl) and put it in the refrigerator for 30 minutes or more. Combine 180 g of juice, water and sugar, bring to a boil, remove from the heat and add the swollen gelatin.