Sumo Citrus™ Mandarin Panna Cotta
Serves 6 people
600mL thickened cream
1 cup milk
1 Tbsp powdered gelatine
1/3 cup honey
1 Tbsp caster sugar + 2/3 cup caster sugar
1 tsp vanilla extract
2 tsp cinnamon powder
2 Sumo mandarins
6 Arnotts Chocolate Ripple cookies
1. Pour the milk into a small saucepan and sprinkle over the gelatin, letting it sit for 4 minutes to soften.
2. Heat the milk over low heat for about 5 minutes, or until the gelatin dissolves.
3. Add the honey and 1Tbsp of caster sugar to the warm milk and stir until dissolved.
4. Remove from the heat and add the cream, vanilla extract and cinnamon powder to the saucepan. Add the zest of 1 Sumo mandarin and about 2 Tbsp of mandarin juice (i.e. one good squeeze) and whisk together until evenly mixed.
5. Pour panna cotta mixture into six moulds. Refrigerate for at least 6 hours to allow it to set.
Candied Mandarin Zest:
1. To make the candied mandarin zest, take the other mandarin and use a vegetable peeler to work your way around the mandarin and remove long strips of the zest. Cut off any of the bitter white pith from the zest, and and cut the zest into thin strips.
2. Combine the 2/3 cup of caster sugar and 2/3 cup water in a small saucepan, and place over medium heat until dissolved and resembling a syrup.
3. Add the mandarin zest to the syrup and cook for about 20 minutes to allow the zest to soften. If the syrup gets too sticky, add a splash of water to the pan.
4. When the mandarin zest is cooked, remove from the syrup and allow to cool. Toss the mandarin zest with a bit of extra sugar to coat it.
1. Crush the Chocolate Ripple cookies (either in a bowl or just with your hands) and divide among 6 bowls. The crumb shouldn’t be too fine – leave a few chunky bits in there.
2. Remove the panna cottas from their moulds (run a knife between the panna cotta and the mould if you like – and be patient!)
3. Take the mandarin that you made the candied zest from, and segment into small cubes.
4. Garnish the plate with the mandarin segments and your candied mandarin zest.
5. Try to act cool when everyone starts ooh-ing and ahh-ing over your awesome Panna Cotta dessert.
CREDITS: Brian Tam – http://briantamfood.com/brian-eats/