Mandarin Panacotta with Almond Crumb and Chocolate Ganache | How to make Mandarin Panacotta with Almond Crumb and Chocolate Ganache

By Lata Lala  |  27th Aug 2016  |  
5.0 from 1 review Rate It!
  • Mandarin Panacotta with Almond Crumb and Chocolate Ganache, How to make Mandarin Panacotta with Almond Crumb and Chocolate Ganache
Mandarin Panacotta with Almond Crumb and Chocolate Ganacheby Lata Lala
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

16

1





About Mandarin Panacotta with Almond Crumb and Chocolate Ganache Recipe

Pannacotta is a very basic pudding that is made of dairy thickened with gelatin. It originated in Italy and it's name literally means 'cooked cream'. This recipe has been inspired from Masterchef Australia.

Mandarin Panacotta with Almond Crumb and Chocolate Ganache is a popular aromatic and delicious dish. You can try making this amazing Mandarin Panacotta with Almond Crumb and Chocolate Ganache in your kitchen. This recipe requires 30 minutes for preparation and 45 minutes to cook. The Mandarin Panacotta with Almond Crumb and Chocolate Ganache by Lata Lala has detailed steps with pictures so you can easily learn how to cook Mandarin Panacotta with Almond Crumb and Chocolate Ganache at home without any difficulty. Mandarin Panacotta with Almond Crumb and Chocolate Ganache is enjoyed by everyone and can be served on special occasions. The flavours of the Mandarin Panacotta with Almond Crumb and Chocolate Ganache would satiate your taste buds. You must try making Mandarin Panacotta with Almond Crumb and Chocolate Ganache this weekend. Share your Mandarin Panacotta with Almond Crumb and Chocolate Ganache cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Lata Lala for inputs. In case you have any queries for Mandarin Panacotta with Almond Crumb and Chocolate Ganache you can comment on the recipe page to connect with the Lata Lala. You can also rate the Mandarin Panacotta with Almond Crumb and Chocolate Ganache and give feedback.

Mandarin Panacotta with Almond Crumb and Chocolate Ganache

Ingredients to make Mandarin Panacotta with Almond Crumb and Chocolate Ganache

  • Mandarin Panna Cotta:
  • 220 ml cream
  • 100 ml milk
  • sugar 6 tbsp or more
  • 2.5 gms of chinagrass (out of 8 gms pack)
  • 50 ml fresh mandarin juice
  • Finely grated zest of 1 mandarin
  • For the almond crumb:
  • 25 gm butter
  • 50 gm almond powder
  • 25 gm sugar
  • 2 tsp flour
  • 2 tsp spice mix
  • 1/2 tsp salt
  • 2 tsp finely grated mandarin zest
  • For the Ganache:
  • 50 gm chocolate
  • 60 gm cream
  • 2 tsp spice mix
  • Spice Mix Ingredients:
  • 5 star anise
  • 1 stick cinnamon
  • 5 cloves

How to make Mandarin Panacotta with Almond Crumb and Chocolate Ganache

  1. For the Mandarin Panna Cotta, place the gelatine in a bowl of hot water and set it aside to bloom.
  2. Combine the cream, milk, sugar, mandarin juice and zest into a small saucepan over low heat and bring to simmer.
  3. Remove from the heat, whisk the gelatine to make a smooth paste and add it to the panna cotta mix. Stir well until the gelatine has dissolved and strain into a clean bowl.
  4. Cool it completely over an ice bath and pour into moulds. Place it in the fridge to set properly for about 12 hrs or overnight.
  5. To make almond crumb, preheat the oven at 180 degrees celsius for 10 minutes.
  6. For the crumb, place all ingredients into a food processor and grind to a coarse crumb. Place into the oven and bake until it's just golden for about 10-12 minutes.
  7. Remove from the oven, break up the crumb using a fork and return it to the oven to bake until it's golden and crisp for about 3-4 minutes.
  8. For the ganache, bring the cream and spice mix to boil, then reduce the heat to low and simmer to infuse for about 5-6 minutes.
  9. Place the chocolate into a bowl and strain the warm spiced cream mixture onto the chocolate. Stir until it's smooth and set it aside to cool.
  10. For the spice mix, place a small frying pan over medium heat. Add spices and toast until it's fragrant.
  11. Remove from the heat and allow to cool. Then transfer to a grinder and grind to a fine powder.
  12. Remove the pannacotta from the fridge.
  13. Slide the pannacotta mould into the hot water for a few seconds. Demould it by placing another plate over it.
  14. Serve it almond crumb and chocolate ganache on the side. Dig into this heavenly combination!

My Tip:

You can use agar agar or gelatin to set the panacotta.

Reviews for Mandarin Panacotta with Almond Crumb and Chocolate Ganache (1)

Ruchi Joshia year ago

It is So much enticing and toothsome..<3
Reply