Yogurt & ginger creams with blowtorched satsuma recipe | Good Food
These set puddings are Tom Kerridge's version of panna cotta, and are sure to impress as a celebration dinner party dessert
Ingredients
- 200g natural yogurt
- 175g mascarpone
- 2 gelatine leaves
- 50g golden caster sugar
- 1 ½ tbsp ginger wine
- 100ml double cream
- 50g stem ginger chopped
- 4 satsumas or clementines, peeled, left whole but pith removed
- 100g golden caster sugar
- 4 star anise
- 2 tbsp fresh mint
- thin ginger biscuits to serve
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