Panna Cotta, Statsuma Mandarin Flavor

Panna Cotta ménage à trois’ | Fae's Twist & Tango

Princess Cruises’   Ménage à Trois  —  mini raspberry panna cotta, an opera gatteau and a honey hazelnut semifreddo with Nutella twist

The first time I had the pleasure of meeting this delight to the palate, containing texture and flavor with which we are now on a first name basis, was on a Princess cruise.  My palate had met this beauty many times before, but did not know its name, until it was introduced to me as one of the trios of  ‘ménage à trois’,  panna cotta!

Panna cotta, Italian for ‘cooked cream’ is an Italian dessert. It is not known exactly how or when this dessert was introduced.  However, some theories maintain that cream,  for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.  Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled. This process is now known to extract collagen, which turns to gelatin, from the bones.  Sugar, later a main ingredient, would not have been widely available as it was an expensive, imported commodity.  This treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.
Panna Cotta Satsuma Mandarin Fae's Twist & Tango
Although it will taste divine prepared in its traditional/original recipe of straight forward using heavy-cream, panna cotta will be too rich for today’s health-conscious diets.  I used half the amount of  heavy-cream here and substitute the other half with whole-milk and flavoring ingredient such as Satsuma mandarin juice, still keeping the integrity of the dessert, not just another gelatin.

Panna Cotta, Satsuma mandarin flavored

  • Servings: 6 or 8
  • Time: Preparation ½ Hr + chilling time
  • Difficulty: Easy
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Recipe by:  Fae’s Twist & Tango (

Panna Cotta Satsuma Mandarin Fae's Twist & Tango

•   7 gr / ¼ oz / 2¼ tsp  unflavored, powdered gelatin -or- 2¼ tsp / 4.5 gr  agar-agar
•   ¾  cup / 180 ml  cold whole-milk, divided into  ¼ cups &  ½ cup
•   1¼  cups / 300 ml  heavy whipping cream
•   ½  cup / 100 gr  granulated sugar
•   ½  cup / 120 ml  cold, fresh squeezed, Satsuma mandarin juice
•   ½  tsp rosewater  -or-  I used ¼ tsp orange blossom water ( either optional)

–   To make plain panna cotta, replace Satsuma mandarin juice with whole-milk and flavor with ½ tsp pure vanilla extract.
–   To make vegan version, use non-dairy cream and milk of choice.

–   Have ready,  six    4 oz / 120 ml  (1/2 cup)   -or-  eight  3 oz / 90 ml custard cups, ramekins, ceramic bowls, dessert glasses   -or-  Dixie paper cups  may be used (for smaller desserts, bathroom-cup size is actually perfect);  see illustrations in the photos (I cut larger cups for 1/2 cup size panna cotta ).

–   Lightly oil molds with a neutral-tasting oil/non-stick spray.
–   If being served in a dessert serving glass or cup, this is not necessary.
–   As for paper cups, greasing is not a necessary (but will not hurt).  When ready to serve, insert thin narrow knife from the side and while rotating the cup, use knife to push back paper cup walls away from the panna cotta. It should slide right out.


◊   In a small bowl, sprinkle gelatin powder over 1/4 cup cold milk, mix and let bloom for 10 minutes.

◊   Meanwhile, in a small/medium saucepan, on medium-heat, heat heavy cream and sugar, stirring until sugar is dissolved and very hot, before simmering/boiling. Add bloomed gelatin and stir constantly, until gelatin is completely melted. Remove from heat.

◊  Pour in the remaining ½ cup cold whole-milk, ½ cup cold Satsuma mandarin juice, rosewater, and stir well. Immediately pour into prepared molds. Put on a tray and chill in refrigerator for 2~4 hours or until fully set, or overnight is better. Dessert may be made in advance and should retain freshness in refrigerator for three days. Garnish/serve with fruits or fruit sauce.

~ Buon Appetito! ~

Panna Cotta Satsuma Mandarin Fae's Twist & Tango

Panna Cotta Satsuma Mandarin Fae's Twist & Tango

Panna Cotta Satsuma Mandarin Fae's Twist & Tango

Panna Cotta Satsuma Mandarin | Fae's Twist & Tango

Panna Cotta Satsuma Mandarin | Fae's Twist & Tango



























So, what’s cooking in your kitchen?


  1. says

    Panna cotta is such a wonderful dessert, Fae, and you’ve plated it beautifully. It’s always a real pleasure when the host/ess makes the effort to present a dish well, like you did here.

  2. says

    Your photos are beautiful and presentation is clean and elegant. I have never made panna cotta before and I am inspired to try making some using your recipe – especially perfect for this holiday season. Thanks for sharing!

  3. says

    This looks fantastic Fae! I never though of flavoring the panna cotta, but it’s actually a fantastic idea! I usually like the panna cotta with some sauce over it, like berries, but if it’s already fruity, there is no need. thanks for sharing this great recipe!

  4. says

    Fae, I’m speechless! Your photos are just gorgeous! And I love panna cotta, except I’ve never had it flavored with satsuma or rose water or orange blossom water. Sounds so refreshing and probably enticingly fragrant, too. And thank you for making this lower fat!

    I would have definitely liked your facebook page if I had an account. Haven’t opened one, but maybe I should. Then I can like you. :-) XOXO, Angie.

    • says

      Sweet Angie, I’m blushing… a compliment coming from you makes me very happy. Get into Facebook if you have future bigger plans for your blog (and I think your blog is a great contender). Otherwise, it is extra work. But if you do, sooner the better to start increasing your followers. xoxo

  5. says

    Delicious! I love the delicate texture of panna cotta but haven’t made this for years. I remember how thrilled I was when I got my veganised version just right – great to be reminded again!

  6. says

    My, my, dear Fae! This dessert looks amazing. I love the citrus flavor that you picked (I don’t think I have ever tried it before) and the texture is just perfect. I can tell from the photo (great shot by the way). The presentation of the dessert (you know I’m kind of obsessed with it) is so delicate and elegant. :-)

  7. says

    Lovely dessert Fae! My husband and I plan to vacation in Italy in a year or two. We go back and forth about if we should eat vegan while we’re there. With desserts like this on menus, it might be a challenge to eat vegan while we’re there! Celeste :)

    • says

      Lovely Celeste, I admire your dedication and informative blog for the vegans.
      If being a vegan is a choice and not a medical necessities, my two cents worth is, enjoy your trip with all five scenes, and enjoy once in a lifetime tastes. When you are back, go back to your dedication again.

  8. says

    I love panna cotta Fae and this one looks oh so yummy! I haven’t been around for a while and when I first saw your updated photo on another blog, I had to click on the image to see who that dark, mysterious-looking woman was! You look gorgeous Fae! :-)

  9. says

    I love panna cotta, that top photo is really gorgeous what a beautiful dessert. I love satsuma’s have been eating them almost every day, what a lovely panna cotta you made. Perfect way to highlight the delicious satsuma and the creamy panna cotta.

  10. says

    Oh this looks fabulous! And flavored with delicate Satsumas – I love it. Citrus is so great this time of year, and these are perfect for entertaining guests — just pull them out of the fridge to serve. Thank you for this timely and delicious-looking recipe!

    I just discovered your Facebook page – it looks great; the pictures really entice. And I love the new theme, Fae! It’s elegant & delicate like your rosewater Ice in Paradise :)

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