10 g of gelatine sheets (you can replace with agar agar)
4 seedless mandarins
INGREDIENTS (for decoration) fresh cream whipped with icing sugar, mint leaves and dried marigold flower petals
PROCEDURE
Get 1 empty plastic bottle, 1 pair of scissors, 1 bamboo straw (or any other rigid one)
Soak the gelatine sheets in cold water.
Pour the juice, cream and sugar into a saucepan and heat for a few minutes.
Squeeze the gelatine and dissolve it in the cream, stirring.
Peel the mandarins and remove the white filaments.
Pour a little panna cotta into the bottle.
Insert the straw into the 4 stacked mandarins.
Insert the straw with the mandarins into the bottle.
Fill the bottle with the remaining panna cotta.
Leave it at room temperature for half an hour and then put it in the fridge (once it is stable on a shelf or in the fridge bottle holder and after making sure that the straw is centered you can remove it) and leave it overnight (it will most likely compact sooner but it is better to be safe....also because it depends on how cold your fridge is, if it is full etc).
The next day, cut the plastic of the bottle and let the panna cotta out.
Cut the first slice if you want to show the inside right away.
Place it on a serving plate and decorate with tufts of whipped cream, mint leaves and petals.
Of course you can prepare it in single portions without adding the whole mandarins, it's delicious anyway!!
