Culinary Institute of America

Tangerine Panna Cotta

Preparation info

  • 2

    lb (1 quarter sheet Pan)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin sheets 9

Method

  1. Bloom the gelatin in ice cold water for 6 minutes, gently squeeze to remove excess moisture.
  2. Bring the milk, cream, and sugar to a simmer and stir to dissolve the sugar.
  3. Add the bloomed gelatin and stir until dissolved. Bring the mixture to 110°F/43°C.
  4. Add the tangerine purée to the milk mixture.
  5. Pour into a quarter sheet pan lined