Satsuma Panna Cotta

Merry Christmas and happy holidays!

My family is having a standing rib roast for dinner tonight and we wanted something light for dessert. Enter panna cotta (Italian for cooked cream). This is a light and refreshing dessert of sweetened cream thickened with gelatin and molded.

The sweetening can be made with sugar or it can be made with fresh fruit juices. I used the very last of Dad’s crop of satsumas for tonight’s version.  If using other fruit, just adjust depending on sweetness. For example, if doing lime, I would only use about two tablespoons of lime juice versus the 1/4 cup of satsuma juice I used. Make up the difference with water to make 1 cup total, ie 3/4 cup water to 1/4 cup juice, etc.


Satsuma Panna Cotta

3/4 cup boiling water
½ cup sugar
finely grated zest of a satsuma
1/4 cup satsuma juice
¼ cup cold water
1 package unflavored gelatine (about 3 teaspoons)
2 cups cream
1 teaspoon vanilla extract
satsuma segments, to serve

Place water, sugar, zest and juice in a small saucepan. Bring to the boil, stirring to dissolve sugar. Remove from heat and stand for 10 minutes to allow flavors to infuse.

Strain liquid into a medium saucepan, discarding solids. Pour cream in the saucepan, add the vanilla and bring just to the boil. While that comes up to temperature, combine cold water and gelatine in a small dish and allow to bloom.

Once the cream mixture is hot, whisk in the gelatine. Divide between 6 serving glasses or ramekins. Cover with plastic wrap and chill until set, about 4 hours or overnight. Panna cotta can be kept in the fridge for up to 2 days.

Invert onto a plate and cut out segments of satsuma and place over the top. Serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.