Name: Mandarin Panacotta with Almond Crumb and Chocolate Ganache recipe by Lata Lala at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

For the Mandarin Panna Cotta, place the gelatine in a bowl of hot water and set it aside to bloom.
Combine the cream, milk, sugar, mandarin juice and zest into a small saucepan over low heat and bring to simmer.
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.
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.
To make almond crumb, preheat the oven at 180 degrees celsius for 10 minutes.
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.
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.
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.
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.
For the spice mix, place a small frying pan over medium heat. Add spices and toast until it's fragrant.
Remove from the heat and allow to cool. Then transfer to a grinder and grind to a fine powder.
Remove the pannacotta from the fridge.
Slide the pannacotta mould into the hot water for a few seconds. Demould it by placing another plate over it.
Serve it almond crumb and chocolate ganache on the side. Dig into this heavenly combination!

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