Be Gluten Free! - Vanilla Panacotta and Mandarine Spiced Caramel Syrup - Creative Cooks Kitchen Australia

Be Gluten Free! - Vanilla Panacotta and Mandarine Spiced Caramel Syrup

Makes approx 10 to 12 depending on the size of your molds

Preparations of all parts of sauce -
Preparation is key to nice presentation

Peel 3 mandarins
cut across as per pictures for a pretty presentation
remove some white pith from the peel and then slice peel into julienne strips
Julianne zest

Cut across for a flower effect
Make the caramel spiced syrup-

80g salted butter
1/2 cup vanilla infused caster sugar
1/2 cup brown sugar
150mls altogether 1 mandarin and 1/4 cup orange / citrus juice
cardamon cracked x 6
cloves x 4
1/2 cinnamon stick

Melt salted butter

Add sugar
In a small heavy based pan melt butter and sugars and mix til dissolved cook til starts to bubble and caramelize, then add spices and juice, cook til thickens , once this happens turn off and as it cools add the mandarin pieces and the julienne skin.
Allow mandarines and spices to steep
Leave to steep you may notice a fat layer form as t cools , so just rewarm gently when ready to serve

To serve your panacotta, you may need to use warm water to gentle help ease out the molded dessert, however I find its usually gravity , a suction of air that gets trapped that stops it coming out so I use my finger to lightly go around the full ends of dessert and pull back slightly on one side and you often hear air escape and usually once released ready to turn upside down on a serving plate.

Delicious Enjoy!


Back to blog