Panna cotta with tangerine

During the holiday weekend, dozens of lights are lit in every house, it smells dizzyingly of fresh pastry, and the soul is light and joyful. In moments full of good magic, we wish you happiness and love!

And for a festive table, we recommend cooking a creamy tangerine Panna Cotta #Naturally, with Nemoloko.

The dessert is very refined and easy to cook. Try it!


  • — Nemoloko oat liquid cream 12% - 500 ml;
  • — Tangerines - 3-4 pieces;
  • — Nemoloko oat Exotic - 200 ml;
  • — Sugar - 2.5 tbsp.;
  • — Agar-agar - 15 g.;
  • — Water - 3 tbsp.;

Method of preparation

First of all, prepare fruit jelly. Pour agar-agar with cold water. Stir, leave to swell. Mix some of the tangerines with Nemoloko "Exotic". Divide the rest of the tangerines into wedges. Add prepared agar-agar to the juice part. Mix. Pour the fruit layer into glasses, leaving room for the cream layer. Cool at room temperature and refrigerate until the jelly hardens.

Now it's time to get down to the creamy jelly. The agar base is prepared as well as in the fruit portion. Add sugar to the Nemoloko oat cream. Heat the cream without boiling to dissolve the sugar. Then add the prepared agar-agar to the warmed-up cream. Mix. Spread the tangerine slices over the cooled fruit layer and pour the fruit jelly. Put the dessert in the refrigerator again until it is completely set.

The perfect soft cream dessert is ready.

Enjoy your meal!

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