Panna cotta with clementines and dates

Name: panna cotta with clementines and dates
Cook time: 30 min
Total time: 150 min
Yield: 4
Cuisine: Italian
Ingredients: 3 leaves white gelatin; 1 cup whipped cream 250 ml; 2 bags vanilla sugar a 80 g; 75 g sugar; 1 tray Greek yoghurt 150 g; 6 clementines (mandarins), peeled; 1 lime pressed out; 6 fresh fresh dates without pit (container 250 g), in pieces

A tasty Italian recipe. The dessert contains the following ingredients: white gelatin, whipped cream (250 ml), vanilla sugar (a 80 g), sugar, Greek yogurt (150 g), clementines ((mandarins), peeled), lime (squeezed), fresh dates without seeds ((container 250 g) and in pieces).

Ingredients

Kitchen Stuff

single pudding molds or dishes, lightly greased

Directions

Soak the gelatin in cold water for 10 minutes.
Meanwhile, bring 100 ml of whipping cream to the boil in a pan and dissolve the vanilla sugar and 50 g of ordinary sugar while stirring.
Remove the pan from the heat.
Squeeze the gelatine well and dissolve the leaves one by one in the hot cream.
Allow the mixture to cool and become thick.
Beat the rest of the cream in a bowl almost stiffly, spat the yoghurt and the cream with gelatin through it, pour the mixture into the molds and let the panna cotta in the refrigerator in 1 to 2 hours firmly.
Meanwhile cut the segments of flesh of the clementines loose from the membranes, so that you can easily pop out the flesh with your knife.
Dissolve the rest of the sugar in the lime juice while stirring.
In a bowl, mix the clementine wedges with the dates and the lime juice and let the flavors interact for 1 hour.
Before serving with a sharp knife, separate the panna cotta from the molds, turn them over on 4 plates and scoop the clementine mixture over them..