Description
Fragrant and juicy tangerines - an integral part and symbol of the New Year. These bright fruits are delicious in and of themselves, but if you show a little imagination, you can turn them into dessert "Triple tangerine" tangerine Panna cotta with Mandarin sauce in the cups of the tangerine!
Ingredients
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Mandarin
3 piece
-
Cream
100 ml
-
Brown sugar
3 Tbsp
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Gelatin
1 tsp
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Cinnamon
2 pinch
Cooking
Gelatin pour 2 tablespoons of cold boiled water and leave to swell for 40-60 minutes. If you use instant gelatin, then follow the instructions on the package.
Now you need to prepare the mandarins. First, cut a small "lid" with Mandarin.
Then tea or coffee with a spoon gently remove the flesh of the tangerine. It's best to do, if you introduce a spoon between the films, like into slices. In this case, the pulp is easily removed, and all films remain in the peel.
Remove any remaining film from Mandarin "Cup". Here's what should happen.
Thus, we get 3 "cups" with lids, and quite a lot of tangerine pulp and juice.
Tangerine pulp with the juice grind immersion blender.
When gelatin swell, add to the cream 2 tbsp brown sugar and warm up on weak fire before its complete dissolution. Then cream with sugar allow to cool to lukewarm condition so that when the Mandarin mass, they are not folded.
When the cream has cooled, add 4 tbsp of tangerine pulp.
Gelatin heat on a water bath until dissolved. Cool slightly.
Stir in the cream, pour them in a thin stream of gelatin.
Tangerine cups to put in a small deep container and pour them in the cream mixture.
Cover the form with cling film and put into the refrigerator until firm, about 4 hours.
Until Panna cotta is set, prepare the sauce. The remaining tangerine pulp with the juice add 1 tbsp of cane sugar and put on medium heat.
Add cinnamon to taste. Simmer on low heat for 2 minutes. Try the sauce. If you think not sweet enough add more sugar. Sauce remove from heat and cool completely.
The finished Panna cotta served with a sauce, covered with tangerine "Cup" cap.
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