- 28 ounces heavy cream
- 16 ounces whole milk
- 2 tangerines, zested in strips
Heat cream, milk and zest in a heavy bottom saucepan until steaming but not boiling. Cover and let stand 1-2 hours. Remove zest, add:
- 2/3 cup granulated sugar
- 2 teaspoons vanilla paste
Heat back to steaming, not boiling. Meanwhile, combine for 10 minutes:
- 14 grams gelatin
- 4 ounces whole milk
Add bloomed gelatin to steeped and sweetened milk and cream mixture and stir well. Let cool to room temperature whisking every 5 minutes. Pour mixture into individual ramekins or molds and chill for at least 3 hour or up to 4 days, in the meantime, make the candied kumquats by combining:
- 1/2 cup sugar
- 1/2 cup water
Bring to a boil and add:
- 1 cup kumquats, sliced 1/4 inch and deseeded
Simmer until half of liquid has evaporated and mixture is slightly sticky. Let cool. To serve spoon kumquat syrup over panna cotta and garnish with candied kumquat slices and berries