Tuesday, October 5, 2010

Yogurt panna cotta with caramelized tangerine slices

Yogurt panna cotta with caramelized tangerine slices / Panna cotta de iogurte com fatias de tangerina caramelizadas

A while ago I told you how much I was enjoying Twitter, but something changed some days ago – I haven’t felt that way anymore. It is probably my fault – I should follow other people, people I might have more in common with. :S

I think I need something sweet – I’ll go have another panna cotta. :D

Yogurt panna cotta with caramelized tangerine slices / Panna cotta de iogurte com fatias de tangerina caramelizadas

Yogurt panna cotta with caramelized tangerine slices
from here and from Australian Gourmet Traveller

Panna cotta:
¾ cup (180ml) heavy cream
½ vanilla bean, split lengthwise and seeds scraped with the back of a knife
¼ cup + ½ tablespoon (56g) caster sugar
2 leaves gelatin
250g skim milk yogurt – I used regular yogurt

Caramelized tangerine slices:
¼ cup (50g) caster sugar
1 ½ tablespoons water
½ teaspoon unsalted butter
1 teaspoon orange-blossom water
vegetable oil, for greasing
2 tangerines, thickly sliced horizontally

Heat the cream in a small saucepan over medium heat just until it comes to a boil. Add the vanilla seeds and bean, stir, cover and let infuse for 30 minutes.
Add the sugar to the cream and reheat, stirring to dissolve the sugar, again just until it boils. Remove from the heat.
Soak the gelatin in a bowl of cold water until soft. Squeeze out the excess water and drop the gelatin into the hot cream mixture and whisk until dissolved. Add the yogurt and whisk until smooth.
Strain the mixture through a fine sieve, discard the vanilla bean, then divide between four ½-cup capacity (120ml) ramekins. Set aside to cool, cover with plastic wrap and chill for at least 3 hours, or until just set.
Make the tangerine slices: combine sugar and water in a small saucepan over medium heat, stir to dissolve sugar, then cook until dark caramel (4-5 minutes). Remove from heat, add butter and orange-blossom water (be careful as hot toffee may spit), then return to heat and stir until dissolved. Pour onto an oiled metal tray and set aside to cool. When cool, break into coarse pieces and process in a food processor until finely ground. Place mandarin slices on a baking tray, scatter with orange-blossom toffee, then caramelize with a blowtorch (or under a hot grill) until golden (2-3 minutes). Serve immediately with the panna cotta.

Serves 4 - this panna cotta is also delicious served with this blackberry lemon swirl


Katie said...

It looks gorgeous and I love how fresh the caramel oranges look. They really shine with that glaze

Serena@TentarNonNuoce said...

Pat sorry for asking, i know it may be an annoying question but... could you please tell me how much does a leaf of the gelatine you used weigh? :) thank you so much, and as always... you're great! and so are your recipes! :)


Priya Suresh said...

Gorgeous pannacotta and beautiful looking caramelized tangerines..

Joudie's Mood Food said...

Creamy, tangy and sweet. Lovely!

Taz said...

mm, those tangerine slices look delicious. The yoghurt pannacotta sounds pretty good too!

Jessica said...

Those tangerines look stunning!

Xiaolu @ 6 Bittersweets said...

What an interesting idea to make toffee then remelt it on the tangerines. Really adds that special touch to this dessert.

Lorraine @ Not Quite Nigella said...

I love that styling Patricia! And yogurt panna cotta would have the creaminess without as much of the fat (ok well there is cream but you know what I mean). I like it! :)

missy said...

your panna cotta look so delicious!

Heidi - Apples Under My Bed said...

I have never made a panna cotta. The use of gelatin scares me for some reason. An unfamiliar ingredient perhaps? But this post has showed me that it might be achievable :) Not to mention delicious! Yum!
Heidi xo

ChichaJo said...

Oooh! Yogurt panna cotta sounds right up my alley! :) I know what you mean about Twitter...it's always been such a hot/cold relationship between me and Twitter as well!

Emily said...

Wait.. what happened??

I have Twitter, but I definitely don't take it seriously. I update it with stupid things.

Love panna cotta! This looks gorgeous!

Anonymous said...

The panna cotta looks so smooth and gorgeous. yummms!

Patricia Scarpin said...

Katie, thank you!

Sere, my dear, you are never annoying! Each gelatin leaf I used weighs 2g - YOU are wonderful, sweetie!

Priya, thank you!

Joudie, thank you for stopping by!

Taranii, thank you, darling!

Torview..., thank you!

Jessica, thank you for stopping by!

Xiaolu, I thought it was pretty interesting, too - I'm glad you liked it, darling!

Lorraine, this is a slightly healthier version - and heaven knows I need to watch what I eat. :D
Thank you, sweetie!

Kanon, thank you for stopping by!

Missy, thank you for visiting!

Heidi, I used to feel the same, but once I started there was no going back. :D
I know you can pull it off, sweetie!

Joey, you and I are the same, my dear!

Emily, the presidential elections here turned people into condescending, patronizing morons. :S
Thank you!

Crustabakes, thank you!

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