October 5, 2009 

Mandarin Saffron Panna Cotta

mandarin_pannacotta1

I love my eggs Sunny Side Up, so as my dessert!

I’ve been told that I am a person who is difficult to find a birthday present for. I detest! I sure no prima donna, and “Oh, you already have everythinggg…” kind of accusation is absolutely unacceptable! And I also think birthday present doesn’t always have to be expensive gadgets or toys, what can be more worse than putting on a fake smile to express that you really love it even though you already knew you are going to put it away in the drawer and never see it again. Hence, when the Pom asked me what do I want for my birthday, my answer is simple and straight forward,

“Eat, I just want to eat this whole long weekend.”

That’s exactly what I’ve been doing, cooking and eating. I actually haven’t been spending much time in the kitchen off late, so this gloomy long weekend is the perfect excuse to stay inside and spend some quality time in the kitchen for some culinary fun. I have this idea of making a panna cotta, something I’ve never attempted before and still can’t get the wobbly-licious panna cotta by Jonah’s at Taste of Sydney out of my head. I am determined to give it a go and crack the secret code until I can achieve such violent wobbliness result where my head has to tilt side by side along with the panna cotta. Hence, my first attempt is a Mandarin Panna Cotta.

mandarin_pannacotta2

I love mandarin, and always have a bag full in the fridge while they are still in season. It is such a versatile citrus fruit in my opinion and can easily pair with any other flavour. As I want to give the panna cotta a little bit more flavour than just vanilla, I used a cocktail glass as the mould, with the tip of mandarin gelee, then the rest is filled mandarin and saffron infused vanilla panna cotta.

The mandarin gelee definitely has the consistency that I was hoping for, but the panna cotta is a little bit firmer. By leaving it in the fridge overnight has also taken the water content out and becomes more condense. Despite it lacks of bounciness, it still delivers a nice smooth creamy texture with vanilla seeds distributed evenly. I am actually quite amazed by the combination of saffron with mandarin, gives the panna cotta a nice tangy pervasive saffron flavour.

To plate it up, I have prepared a simple mandarin coulis using St Fiacre’s mandarin liquer, an award winning fruit distillery in Central Coast. It has a bittery aroma of mandarin skin with some spicy overtones. I have some crushed roasted mixed nuts lying around and thought will add it for the texture but the Pom doesn’t think it works. Maybe, I think I need a few more attempts to rectify and refine. :P

Read further for more pics and recipe.

mandarin_pannacotta3

Mandarin Panna Cotta (serve 4)

To make Mandarin Gelee
Ingredients
150ml mandarin juice
½ tbsp gelatin powder
3 tbsp cold water
3 tbsp caster sugar

Method
1. Put mandarin juice and sugar into a saucepan over medium heat and bring it to boil or until all the sugar dissolved.
2. Sprinkle the gelatin powder into the cold water in a bowl and let it soften over 5 minutes.
3. Add the soften gelatin into the mandarin mixture and stir until all dissolved completely.
4. Pour the mixture over 4 cocktail glasses or ramekins and let it set in the fridge.

To make Mandarin Saffron Panna Cotta
Ingredients
1½ cup heavy(thickened) cream
1¼ cup full cream milk
½ cup caster sugar
1 vanilla pod, halved and scraped for seeds
1 pinch of saffron (about 10 strans)
1 whole mandarin zests
1 tbsp gelatin powder
3 tbsp cold water

Method
1. Add heavy cream, milk, sugar, vanilla seeds, saffon, mandarin zests into a saucepan and warm it up over medium-low heat. DO NOT BOIL.
2. Let the mixture infused for 5 - 10 minute, or until all the sugar are dissolved.
3. Pour the mixture into a large bowl over a strainer.
4. Add gelatin powder into the cold water and let it soften over 5 minutes.
5. Add the soften gelatin powder into the mixture and stir until all dissolved then let it cool
6. If the mandarin gelee is set inside the glasses, pour the mixture slowly into the glass almost full to the brim.
7. Let it set in the fridge over 2 hours or longer.



If you enjoyed this post, drooling and licking your screen right now, please consider leaving a comment, stumble it, tweet it or subscribing to the RSS feed to have future articles delivered to your feed reader.

Related posts:

Tags: , , , , , ,

38 Responses to “Mandarin Saffron Panna Cotta”

  1. Ellie@AlmostBourdain October 5, 2009 at 8:06 pm #

    Wow!! Love the vividness or your photos! Where is the video of your wobbly sunny side up? >_<
    .-= Ellie@AlmostBourdain´s last blog ..Matcha (Japanese Green Tea) Macarons =-.

    Reply
  2. Helen (GrabYourFork) October 5, 2009 at 8:24 pm #

    yum, it looks delicious (and it does look like a fried egg – lol!). what type of cup did you use to set it in? it has a nice funnel shape :)
    .-= Helen (GrabYourFork)´s last blog ..Eveleigh Farmers’ Market =-.

    Reply
  3. Peter G October 5, 2009 at 8:25 pm #

    Happy B’day Billy…love the whole thing! It looks very sexy and sensual. I also love the flavour combination here!
    .-= Peter G´s last blog ..“Spicy” Carrot and Apple Cakes with a Maple Buttercream Frosting =-.

    Reply
  4. Y October 5, 2009 at 9:52 pm #

    Happy Birthday! :)
    .-= Y´s last blog ..Survival Guide =-.

    Reply
  5. FFichiban October 5, 2009 at 11:23 pm #

    Hee hee I was thinking ‘that looks like an egg’ before I read the opener. I think if I was served this I would had expected an eggy taste but get a pleasant mandarin surprise instead!
    .-= FFichiban´s last blog ..Sugar Hit #1 2009 – Azuma Kushiyaki =-.

    Reply
  6. Yas October 5, 2009 at 11:34 pm #

    Awwww it looks so goood!
    Did you find the powder gelatine to be easy to use? I always use leaf ones for smoother texture – I found the powder one to be firmer than leaf.
    .-= Yas´s last blog ..Pre-tooth extraction dinner @ O Bal Tan =-.

    Reply
  7. Steph October 6, 2009 at 7:18 am #

    Hehe it really does look like an egg from the topdown view, so cute! Interesting that you used gelatine powder rather than the leaves, I’ve been avoiding pannacottas since i can never be bothered buying gelatine leaves! And Happy Birthday!!
    .-= Steph´s last blog ..Reduced-Guilt Macaroni & Cheese =-.

    Reply
  8. Howard October 6, 2009 at 7:54 am #

    Happy Birthday mate. The pannacotta is very creative! Love the design, looks awesome. It would not look out of place at a hatted restaurant :P

    Reply
  9. shez October 6, 2009 at 8:14 am #

    Happy Birthday Billy :) Pannacotta is so much fun to make – I’ve spent many a Saturday sitting and waiting and poking the bottom and hoping it unmoulds! It looks so eggy! And eggy makes me happy!
    .-= shez´s last blog ..high tea at the loft =-.

    Reply
  10. Lauren October 6, 2009 at 8:47 am #

    So cool!! I love how much it looks like an egg =D. Have an awesome Birthday!!
    .-= Lauren´s last blog ..Quinoa Kringle Cakes =-.

    Reply
  11. Kokken69 October 6, 2009 at 10:49 am #

    Hello! This is my first time visiting your blog. This dessert is really awesome and I love the way you plated it. The only panna cotta recipe I make regularly is Pandan Panna Cotta – with pandan juice and coconut milk. :-) By the way, I like your blog template with both side columns to the right.
    .-= Kokken69´s last blog ..Tuna Cream Puff – Choux Pastry Part 1 =-.

    Reply
  12. Iron Chef Shellie October 6, 2009 at 7:51 pm #

    Another gorgeous work of delicious art!!
    I love mandarins too, will be giving this one a go at some point~
    .-= Iron Chef Shellie´s last blog ..Salami Summit 2009 (Great Salamis Of The World Lunch) =-.

    Reply
  13. mycookinghut October 7, 2009 at 6:23 am #

    This looks delish! I love your presentation!
    .-= mycookinghut´s last blog ..Coriander & Chili Monkfish Cheeks Stir-Fry =-.

    Reply
  14. Anita October 7, 2009 at 7:53 pm #

    This looks gorgeous! Nice job – and Happy Birthday!
    .-= Anita´s last blog ..Chicken and Chorizo Paella (Risotto) and Churros – Cooking Night 10 =-.

    Reply
  15. Billy October 8, 2009 at 5:07 pm #

    Unfortunately, i didnt get the chance to make a video and the panna cotta is already im my tummy! opps! :D

    Reply
  16. Billy October 8, 2009 at 5:07 pm #

    I used a cone shaped cocktail glass for the mould. It is bit hard to get it out, will try and spray a bit of canola next time.

    Reply
  17. Billy October 8, 2009 at 5:08 pm #

    Thanks Peter! :) Sexy and sensual?! Hmm.. don’t go there girlfriend! LOL

    Reply
  18. Billy October 8, 2009 at 5:08 pm #

    Thanks! :)

    Reply
  19. Billy October 8, 2009 at 5:12 pm #

    Hmm..like a Panna kinder surprise!? LOL

    Reply
  20. Billy October 8, 2009 at 5:13 pm #

    Well can you believe that I actually can’t find gelatin leaf in Central Coast?!?!? Is ridiculous!

    Reply
  21. Billy October 8, 2009 at 5:14 pm #

    Only if I can lay my hands on some gelatin leaves, I simply couldn’t find them up here in Central Coast. No one sells them! The gelatine powder is not too bad actually.

    Reply
  22. Billy October 8, 2009 at 5:15 pm #

    Thanks Howie. Still a work in progress and trying to refine it until is perfect.

    Reply
  23. Billy October 8, 2009 at 5:15 pm #

    Hehehe I know I keep poking it and it just wont badge! I had to use a knife to scrape it out…. next time I will use canola spray on the mould first.

    Reply
  24. Billy October 8, 2009 at 5:16 pm #

    Thanks Lauren! :) )

    Reply
  25. Billy October 8, 2009 at 5:16 pm #

    Thanks for dropping by Kokken. :) Pandan panna cotta sounds delicious!

    Reply
  26. Billy October 8, 2009 at 5:20 pm #

    Thanks shellie, I always associate mandarins with Chinese New Year. :)

    Reply
  27. Billy October 8, 2009 at 5:20 pm #

    Thanks mycookinghut. :)

    Reply
  28. Billy October 8, 2009 at 5:25 pm #

    Thanks AnitA! :)

    Reply
  29. Mel @ bouchonfor2.com October 8, 2009 at 7:48 pm #

    That must be some of the most porn-ish food photos I’ve seen in a long time… whoa.
    .-= Mel @ bouchonfor2.com´s last blog ..Yum Snaps 1: Absinthe at Jules + Big News! =-.

    Reply
  30. Adriana October 9, 2009 at 7:40 am #

    Happy Birthday! Selamat Hari Jadi! (Gosh I haven’t said it in Malay in a LOOONG time! ) Hope you had a good celebration. :)
    .-= Adriana´s last blog ..Crystal Jade Restaurant Seoul =-.

    Reply
  31. Billy October 24, 2009 at 9:47 pm #

    Hmm I think is only you think is pornish :)

    Reply
  32. Billy October 24, 2009 at 9:48 pm #

    Thanks Adriana :) I indeed had a great time celebrating my birthday over a nice lunch with friends :)

    Reply
  33. Simon Food Favourites April 19, 2010 at 6:07 pm #

    looks sensational! :-)
    .-= Simon Food Favourites´s last blog ..Campisi’s Continental Butchery: Crispy Guanciale for Breakfast (17 April 2010) =-.

    Reply
  34. vee May 7, 2010 at 8:21 am #

    yum! how many panna cottas does your recipe make?

    Reply
  35. Click Click Culinary September 17, 2010 at 7:13 am #

    thats one perfect dessert!
    Click Click Culinary´s last [type] ..Six Happiness Mooncakes

    Reply

Trackbacks/Pingbacks

  1. Let’s Do Lunch for Mid-Autumn Festival & Me Birthday - October 9, 2009

    [...] from the panna cotta I made over the weekend, I have also cooked up a storm and invited our good friends who I haven’t seen for a long [...]
  2. A Table For Two takes a look back at 2009 - January 5, 2010

    [...] is also an interesting month for me. I have never made so many mandarin panna cotta in my life, simply for the sake of Masterchef Australia season 2 audition. The rumour is true, I [...]
  3. My Masterchef audition days with Egg Floss Butter Prawns - April 19, 2010

    [...] The first audition were not filmed, we were instructed to bring along a dish prepared at home and have few taste test in groups, and interviewed by the producers of the casting agency and the show. Matt, George and Gary were no where to be seen. It all sound too easy but I still found myself preparing the dish numerous times prior to the audition just to make sure I get it right. My common sense is to make a dish that doesn’t need to be served hot or cold, but something that will still taste good even at room temperature. So for the whole week leading to the audition date, all I cooked and ate was the mandarin saffron panna cotta. [...]

Leave a Reply

Share your blog post