So many of you have become fanatic fans of Citrus's Chian Tangerine products. After you try them straight, you usually ask us what more you can do with them. The answer is a lot!! Add to toast, top your plain bagel with cream cheese and a dollop of spoon sweet, mix them in your ice cream (especially chocolate ice-cream!), top a simple cheese-cake and much more. One of my favorite ways to enjoy spoon sweets, maybe because it is such an easy-to-make desert, is to top a panna cotta. For me, panna cotta is the most versatile of desserts and the Chian Tangerine spoon sweet brings it to an all new level. Here is my recipe:
Ingredients to make panna cotta with Chian tangerine
In a small bowl, sprinkle the gelatin over the cold water. Let it stand for about 5 minutes until the gelatin is completely wet.
Lightly grease with vegetable oil eight small glasses, molds, or 1/2-cup ramekins.
In a large saucepan, warm thoroughly the cream, half-and-half, and sugar, stirring often for the sugar to dissolve. Remove the pan from the heat and immediately stir in the gelatin mixture and vanilla extract until it is completely dissolved.
Divide the cream mixture among your molds and cool them to room temperature before refrigerating overnight (or at least for 4 hours).
To serve, dip the ramekins, one at a time, into a bowl of hot water for 3 seconds. Run a thin knife around the edge of each ramekin and invert the ramekin onto the center of a small desert plate. If you are in a hurry, serve directly in the ramekin.
Top with a spoonful of Citrus Chian Tangerine Peel or any other favorite Citrus spoon sweet and ENJOY!
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Enjoy the delicious taste of PDO Kimi figs from the island of Evia and bring the flavors of a Greek summer to your table. Hand-crafted by Kumilio using traditional techniques with no additives, preservatives, artificial coloring or flavors.