|1.||Creamy Panna cotta||250 Ml|
|2.||Milk Panna cotta||30 Ml|
|3.||Tangerine juice Panna cotta||145 Ml|
|4.||Cottage cheese Panna cotta||45 gram|
|5.||Sugar Panna cotta||30 gram|
|6.||Vanilla sugar Panna cotta||1 Tsp|
|7.||Gelatin Panna cotta||9 gram|
|8.||Mandarin Zest Panna cotta||1 Tsp|
|9.||Tangerine juice Tangerine Jelly||230 Ml|
|10.||Sugar Tangerine Jelly||30 gram|
|11.||Water Tangerine Jelly||30 Ml|
|12.||Gelatin Tangerine Jelly||10 gram|
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.
6 . Stage
Cool and pour a few spoonfuls on top of the panna cotta, just be careful not to mix the layers. Place in the refrigerator until completely hardened.
7 . Stage
Enjoy your New Year's appetite