Panna Cotta with Citrus' Chian Tangerine Spoon Sweet

Panna Cotta with Citrus' Chian Tangerine Spoon Sweet

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 deserts and the Chian Tangerine spoon sweet brings it to an all new level. Here is my recipe:


4 cups  heavy cream or half-and-half or a mixture

1/3 cup sugar

2 envelopes unflavored gelatin

1/3 cup cold water

2 tsp vanilla extract

Citrus Chian Tangerine Spoon Sweet


Sprinkle the gelatin over the cold water in a small bowl. Let it stand for about 5 minutes until the gelatin is completely wet.

Lightly grease eight small glasses, molds, or 1/2-cup ramekins with vegetable oil.

In a large saucepan, warm thoroughly the cream, or 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 Citrus Chian Tangerine Peel or any other favorite Citrus spoon sweet and ENJOY!

Share your own recipes with us in our comments section. Tag your photos with #ZelosGreekArtisan for a chance to be featured on our social media pages! 

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