Panna cotta with clementines is a fresh dessert perfect for summer, to end the meal on a sweet and citrus note.
In fact, in this version, the classic panna cotta is enriched with the enveloping flavour of clementines, the delicious Calabrian citrus fruit famous for its seedlessness and sweet taste with a slightly sour aftertaste.
A simple dessert to prepare but with a scenic effect, to surprise guests and end summer dinners on a high note with a fresh and aromatic dessert.
Ingredients
- 500 g fresh whipping cream
- 50 g sugar
- 5 g isinglass
- lemon peel
- to taste Clementine juice
Procedure
To prepare the Clementine Panna Cotta, start by putting all the cream, lemon zest and sugar in a saucepan.
Turn the cooker on low heat and cook until boiling.
In the meantime, rehydrate the isinglass; place the cold water in a bowl with the isinglass sheets.
When the cream has come to the boil, squeeze out the isinglass and place it inside the cream, with the cooker closed.
Stir vigorously, perhaps with a hand whisk until there are no more lumps.
Now transfer the cream into silicone moulds (like the ones used in the photo) or into glasses.
If you use the glasses the resting time is 4/5 hours in the fridge; if you use the silicone moulds you will first have to freeze the panna cotta in the freezer overnight to be able to
unmould them.
Once the panna cotta has been unmoulded, all you have to do is enrich it with Clementine juice which will add a perfect fresh and citrus note to your dessert.
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