Recipe courtesy of Trey Foshee
Save Recipe Print
Level:
Easy

Ingredients

Panna Cotta:
Tangerine Soup:

Directions

Soften the gelatin in cold water. Combine the cream, milk, sugar, and vanilla bean in a saucepot and bring just to the simmering point and turn off. Remove the gelatin from the water and squeeze out excess water. Add to the warm cream mixture and stir well to combine. Pour into the molds and chill overnight.

For the Tangerine Soup: Reduce the juice in a non reactive pot down to 1 1/2 cups. In a separate non reactive pot combine the sugar, water, star anise, and coriander and bring to a simmer. Turn off and let steep for 30 minutes. Add the tangerine juice, strain and chill.

Unmold the Panna Cotta into a serving bowl, place the tangerine segments around the bowl, and pour soup around. Sprinkle with mint and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Panna Cotta

Recipe courtesy of Debi Mazar|Gabriele Corcos

Panna Cotta

Recipe courtesy of Lynne Rossetto Kasper

Panna Cotta

Recipe courtesy of Wolfgang Puck

Savory Horseradish Panna Cotta

Recipe courtesy of Valerie Bertinelli

Coffee Panna Cotta

Recipe courtesy of Gale Gand

Orange Panna Cotta

Recipe courtesy of Food Network

Cappuccino Panna Cotta

Recipe courtesy of Brian Boitano

Panna Cotta with Honey

Recipe courtesy of Michael Chiarello

Buttermilk Panna Cotta

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword