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Tangerine Panna Cotta
Preparation info
2 lb
(1 quarter sheet Pan)- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Gelatin sheets |
Method
- Bloom the gelatin in ice cold water for 6 minutes, gently squeeze to remove excess moisture.
- Bring the milk, cream, and sugar to a simmer and stir to dissolve the sugar.
- Add the bloomed gelatin and stir until dissolved. Bring the mixture to 110°F/43°C.
- Add the tangerine purée to the milk mixture.
- Pour into a quarter sheet pan lined
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