- Preparation time:
- 45 minutes (+ 4 hours setting)
- Cooking time:
- 40 minutes
- 250ml (1 cup) mandarin juice
- 1 tsp caster sugar
- 4 mandarins, segmented, pith removed
- Crushed toasted pistachios, to decorate
- 6.5g leaf titanium-strength gelatine
- 375ml (1½ cups) milk
- 375ml (1½ cups) thickened cream
- 115g caster sugar
- 1 vanilla bean, split, seeds scraped
- 220g (1 cup) caster sugar
- 115g butter, melted
- 60ml (¼ cup) brandy or masala
- 1 tsp vanilla paste
- 170g roasted whole almonds, skin on, coarsely chopped
- 3 eggs, lightly beaten
- 400g plain flour
- 1½ tsp baking powder
- To make panna cotta, soak gelatine leaves in cold water to soften.
- Stir milk, cream, sugar and vanilla seeds in a saucepan over low heat until sugar dissolves and mixture is hot. Remove from heat and set aside for 10 minutes to infuse. Stir in softened gelatine until dissolved.
- Divide among six lightly greased dariole moulds or ramekins. Cool to room temperature. Refrigerate for several hours or overnight.
- To make biscotti, whisk sugar, butter, brandy and vanilla paste in a large bowl. Stir in almonds and eggs. Add combined sifted flour and baking powder. Stir until a soft dough forms.
- Shape into two loaves and cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 170C and line an oven tray with baking paper.
- Remove plastic wrap and transfer loaves to an oven tray, allowing room for the loaves to spread.
- Simmer mandarin juice and sugar until reduced by half. Stir in mandarin segments and refrigerate until cold.
- Briefly dip moulds in hot water to loosen, then turn out onto a serving plate. Drizzle with mandarin syrup, then garnish with pistachios. Serve with biscotti to the side.
We did not double bake our biscotti in this case as we wanted a softer result, which worked with the panna cotta. If you prefer a crisper finish, simply slice the biscotti and return to the oven for a further 20 minutes.
This recipe has been tested.