Panna cotta with Mandarin Sauce

Ingredients

• 6 sheets white gelatin
• 1 Vanilla bean
• 500 ml heavy cream
• 100 g sugar
• 6 untreated mandarins
• 40 ml orange liqueur

Instructions

1. 1.

   Soak the gelatin in cold water. Split the vanilla bean lengthwise and bring the cream with 50 g sugar to a boil. Remove from heat and stir in the well-extracted gelatin. Let cool while stirring occasionally (or whisk in a cold water bath) until the cream starts to set. Remove the vanilla bean, rinse four molds with cold water, pour in the vanilla cream, cover, and refrigerate for at least 3 hours.

2. 2.

   For the syrup wash the mandarins hot and dry rub them. From two fruits peel zest from the skin. Then peel thoroughly (including the white pith) and cut out the segments. Squeeze juice from the remaining mandarins. Caramelize the remaining sugar and deglaze with the liqueur and juice. Let it reduce to a slightly syrupy consistency, add the fruit segments and zest, and let cool.

3. 3.

   Serve the panna cotta on plates, pour the syrup over it, and serve.