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Mandarin Panna Cotta

Layered mandarin panna cotta dessert in serving glasses.

Mandarin Panna Cotta: A Festive Delight

Looking for the perfect dessert to impress your guests this holiday season? Look no further than this Mandarin Panna Cotta! With its luscious creamy base and vibrant mandarin jelly topping, this dessert is a stunning addition to any Christmas or New Year feast. The light citrus flavour of the mandarin beautifully balances the richness of the cream, making every bite feel like a holiday treat. Easy to prepare ahead of time, it’s the perfect way to end a festive meal. Scroll down or tap ‘Jump to Recipe’ to get started!

Make sure to try our signature Mandarin Tiramisu as well!

Simple Ingredients, Big Flavours

This dessert may look fancy, but it’s made with a handful of ingredients that come together to create something extraordinary.

  • Mandarins: The star of the dish, these fresh mandarins give the panna cotta a bright, citrusy kick. Their natural sweetness and tartness add depth to both the jelly and the creamy layers.
  • Fish Gelatine: We use fish gelatine here for a lighter, firmer texture compared to beef or pork gelatine. It’s a fantastic option for those who avoid beef or pork in their diets and works perfectly in this delicate dessert.
  • Double Cream & Milk: The rich combination of double cream and milk gives the panna cotta its smooth, velvety texture. The creaminess is balanced beautifully with the tangy mandarin jelly.
  • Sugar & Vanilla: These simple ingredients enhance the flavour and make the cream layer extra delicious, while the vanilla adds a subtle warmth that complements the mandarins.

How to Make Mandarin Panna Cotta

For the complete printable recipe, scroll down to the recipe card.

Prepare the Mandarin Jelly

Start by squeezing the juice from fresh mandarins and straining it to remove pulp or seeds. In a small bowl, combine part of the juice with gelatine and refrigerate until bloomed.

Adding mandarin juice to gelatine for Panna Cotta.
Combining mandarin juice and gelatine for the jelly layer of Mandarin Panna Cotta.

Meanwhile, heat the rest of the mandarin juice with sugar in a saucepan, bringing it to a boil (but don’t let it overboil). Remove from heat, add the softened gelatine, and stir until dissolved.

Adding spongy gelatine to the heated mandarin juice with sugar.
Stir in the bloomed gelatine to the heated mandarin juice and sugar mixture to create a smooth jelly layer for Mandarin Panna Cotta.

Divide the mixture into glasses and refrigerate until set.

Pouring mandarin jelly mixture into serving glasses.
Carefully pour the mandarin jelly mixture into glasses to create the first layer of your delicious Mandarin Panna Cotta.
Prepare the Cream Mixture

While the jelly is setting, make the creamy layer. Bloom the gelatine in milk and set it aside. In a saucepan, combine double cream, the remaining milk, sugar, and vanilla. Warm the mixture gently (don’t boil), then stir in the bloomed gelatine.

Stirring bloomed gelatine into the milk and cream mixture.
Gently stir the bloomed gelatine into the warm milk and cream mixture to ensure a smooth and creamy panna cotta layer.

Let it cool to room temperature before carefully pouring it over the set mandarin jelly.

Set the Layers

Once the cream has cooled, pour it gently over the mandarin jelly and refrigerate for at least 4 hours, or overnight, to let the panna cotta set.

Pouring cream mixture over set mandarin jelly.
Carefully pour the cooled cream mixture over the set mandarin jelly for a perfect layered dessert.

Before serving, garnish with fresh mandarin slices and a sprig of rosemary for a festive touch. This stunning dessert is perfect for Christmas or New Year celebrations!

Mandarin panna cotta with vibrant layers.
A beautifully layered mandarin panna cotta, topped with fresh mandarin slices and rosemary.

For the complete printable recipe, scroll down to the recipe card.

Customise Your Mandarin Panna Cotta

This recipe is wonderfully versatile! While mandarins give a lovely citrusy zing, you can experiment with other fruits like oranges, blood oranges, or even passion fruit for a different flavour profile. You can also adjust the sweetness to your taste by adding more or less sugar. If you prefer a dairy-free option, substitute the double cream and milk with coconut milk or any plant-based alternatives. For a unique twist, try garnishing with mint leaves or edible flowers. The possibilities are endless!

Instagram Tutorial & More

Want to see how easy it is to make this delightful dessert? Watch our quick video on Instagram. Don’t miss out on other festive recipes like my Mandarin Tiramisu, Chocolate Chip Cookie Shots or Biscoff Chocolate Chip Cookies

Merry Christmas !

Izabella 

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins
Servings 4
Best Season Winter, Fall
Description

This Mandarin Panna Cotta is the perfect holiday dessert, offering a beautiful balance of creamy texture and vibrant citrus flavour. The delicate layers of rich cream and tangy mandarin jelly create a refreshing and elegant treat that’s sure to impress your guests. With its simple ingredients, stunning presentation, and festive garnish of mandarin slices and rosemary leaves, this dessert is ideal for celebrating special occasions and holiday gatherings.

Ingredients
    For the mandarin jelly:
  • 200 ml freshly squeezed mandarin juice (divided)
  • 5 g gelatine (150 bloom)
  • 50 g sugar
    • For the cream:
  • 350 ml double cream
  • 300 ml milk (divided)
  • 10 g gelatine (150 bloom)
  • 80 g sugar
  • 1 tsp vanilla extract
    • For garnish:
  • Mandarin slices
  • Rosemary leaves
Instructions
    Prepare the mandarin jelly

  1. You will need 200ml of freshly squeezed mandarin juice. Start by squeezing the juice from 4-5 mandarins and straining it through a sieve to remove any seeds and pulp. In a small bowl, combine 25ml of the mandarin juice with the gelatine and refrigerate for about 5 minutes, or until the gelatine becomes spongy.
  2. Meanwhile, in a saucepan, heat the remaining mandarin juice with sugar, stirring occasionally. Bring the mixture to a boil, but be careful not to let it fully boil. Once it reaches a boil, remove from the heat and add the spongy gelatine, stirring until it dissolves completely.
  3. Divide the mandarin jelly mixture evenly between 4 (250ml) glasses. For an attractive presentation, tilt the glasses in a muffin tin to create a unique design. Refrigerate the jelly for about 3 hours, or until fully set.
    4. Prepare the cream
  4. 
To make the cream, combine the gelatine with 50ml of milk in a small bowl and refrigerate for 5 minutes, allowing the gelatine to become spongy. In a saucepan, combine the double cream, the remaining milk, sugar, and vanilla extract. Heat the mixture over medium heat, stirring gently, until it just starts to boil (but do not allow it to boil). Remove from the heat and add the spongy gelatine, stirring until fully dissolved. Allow the mixture to cool completely to room temperature—this step is important to avoid melting the jelly layer when adding the cream.
    5. Serving
  5. 
Once the cream mixture has cooled, pour it carefully over the set mandarin jelly in each glass. Return the glasses to the fridge and allow the panna cotta to set for at least 4 hours, or overnight for the best results.
  6. Before serving, garnish each panna cotta with fresh mandarin slices and a sprig of rosemary. Enjoy this refreshing and creamy treat!

Nutrition Facts

Servings: 4 ServingCalories:510.78kcalTotal Fat:34.45gSaturated Fat: 21.73gTrans Fat: 1.09gCholesterol:107.36mgSodium:65.35mgPotassium:281.65mgTotal Carbohydrate:44.12gDietary Fiber: 0.1gSugars: 44.22gProtein:8.41gVitamin A: 404.75IUVitamin C: 16.72mgCalcium: 157.5mgIron: 0.27mgVitamin D: 2.41IUVitamin E: 0.93IUVitamin K: 3.05mcgThiamin: 0.08mgRiboflavin: 0.32mgNiacin: 0.18mgVitamin B6: 0.08mgFolate: 11.13mcgVitamin B12: 0.48mcgPhosphorus: 124.95mgMagnesium: 19.03mgZinc: 0.52mg

Note
  • Make sure the gelatine is fully dissolved in both the jelly and cream mixtures to avoid any lumps.
  • If you prefer a smoother texture, you can strain the mandarin juice before adding it to the saucepan.
  • The cream mixture must be completely cooled before pouring it over the set jelly to prevent it from melting the jelly layer.
  • You can experiment with other juices, such as orange or grapefruit, for a different citrusy twist!
  • Why do I prefer using fish gelatine? Fish gelatine is a popular choice for those who avoid beef or pork due to dietary restrictions, such as pescatarians or those following Halal or Kosher diets. It has a lighter, firmer texture and often sets more quickly than beef or pork gelatine. Additionally, its milder flavour makes it perfect for delicate dishes like desserts. That said, feel free to use any type of gelatine you prefer; all varieties will work well for this recipe.
Read it online: https://shicocooks.com/recipe/mandarin-panna-cotta/