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
1. To make panna cotta, soak gelatine leaves in cold water to soften.
2. 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.
3. Divide among six lightly greased dariole moulds or ramekins. Cool to room temperature. Refrigerate for several hours or overnight.
4. 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.
5. Shape into two loaves and cover with plastic wrap. Refrigerate for 30 minutes.
6. Preheat oven to 170C and line an oven tray with baking paper.
7. Remove plastic wrap and transfer loaves to an oven tray, allowing room for the loaves to spread.
8. Simmer mandarin juice and sugar until reduced by half. Stir in mandarin segments and refrigerate until cold.
9. 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.