Orange Blossom Panna Cotta with Candied Mandarines

Orange Blossom Panna Cotta with Candied Mandarines

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 4 hours 45 mins
  • Cook Time: 15 mins
  • Total Time: 5 hours
  • Yield: 6 1/2 cup servings 1x


This beautiful panna cotta is scented with orange blossom water and topped with easy to make candied mandarins. You will love it!



For the panna cotta:

  • 1 1/2 cups whole milk
  • 3 teaspoons of gelatine
  • ⅓ cup of sugar
  • 1½ cups of whipping cream
  • 3/41 teaspoon orange blossom water (based on your taste)

For the candied mandarines:

  • 4 mini mandarines (no more than about 11 1/2 inches across)
  • 2 teaspoons sugar


For the panna cotta:

  1. Pour the whole milk into a small sauce pan and sprinkle the gelatine over top. Let sit for 2 minutes, or until the gelatine grains start to swell or “bloom.”
  2. Stir in the sugar and heat gently over low heat until the sugar and gelatine have completely dissolved. DO NOT BOIL.
  3. Remove from heat and whisk in the whipping cream and orange blossom water. (Start by adding 3/4 teaspoon of the orange blossom water and increase it if you would like the flavour to be stronger.) Place in fridge for 30 minutes, or until cool to the touch.
  4. Once cool, whisk the panna cotta once more and then pour into little mason jars, cups or whatever cute little jars you plan on serving it in.
  5. Cover and refrigerate until set, about 4 hours.

For the candied mandarines:

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Wash them well (do not remove the peel). Cut off the ends and then slice into 3 circles. Cut each circle in half and add to a small bowl. Sprinkle with sugar and toss gently to coat.
  3. Place on the prepared baking sheet and bake for about 20 minutes, flipping halfway through. You want them to still be chewy and not completely dried out.
  4. Remove from oven and let cool completely.
  5. Serve on top of panna cotta.