Tuesday, July 1, 2014

Almond-Tangerine Panna Cotta

This is the silkiest panna cotta with a slight tang from the greek yogurt. All your guests loved it. I would recommend it as a great do-ahead dessert for the next time you’re planning to throw a dinner party.

Almond-Tangerine Panna Cotta

Servings: 4
Prep Time: 25 mins

3   tablespoons sugar
1 1/2  teaspoons unflavored gelatin
1   cup fat-free milk
1   cup plain Greek yogurt
1/2  teaspoon almond extract
1   tablespoon sugar
1   teaspoon cornstarch
1/3  cup pomegranate or cranberry juice
1/2  cup tangerine sections (3 to 4 tangerines)
2   tablespoons snipped dried tart cherries

Place four 6-ounce custard cups or ramekins in a shallow baking pan; set aside. In a small saucepan stir together 3 tablespoons sugar and gelatin. Stir in milk. Heat over medium heat until gelatin is dissolved, stirring frequently. Remove from heat. Whisk in yogurt and 1/4 teaspoon of the almond extract until smooth. Pour mixture into custard cups. Cover and chill for 4 to 24 hours or until set.

For sauce, in a small saucepan stir together 1 tablespoon sugar and cornstarch. Stir in pomegranate juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in tangerine sections, cherries, and the remaining 1/4 teaspoon almond extract. Cool.

To serve, immerse bottom halves of custard cups in hot water for 10 seconds. Using a small sharp knife, loosen panna cotta from sides of cups. Invert a serving plate over each cup; turn plate and cup over together. Remove cups. Serve panna cotta with sauce.

Nutrition Information
Per Serving: cal. (kcal) 151, Fat, total (g) 1, chol. (mg) 10, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 26, Percent Daily Values are based on a 2,000 calorie diet

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Presented By:
Sunburst Packing Co.
180 South “E” Street
Porterville, CA  93257

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