Tangelo creams with citrus wafers

Serves: 6
Cooks In: 35 minutes + setting time

Tangelo creams with citrus wafers

These velvety smooth tangelo creams are similar to panna cotta, with a light citrus flavour perfect to finish off a good meal. Use pretty tea cups to set the creams in when entertaining for a fun touch.

You could make the creams and the wafers well in advance for a dinner party, even the day before. Use orange instead of tangelo if they’re not in season.


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Tangelo creams

  • cream 700ml
  • caster sugar ½ cup
  • lemon juice 2 tablespoons
  • tangelo juice ¼ cup
  • gelatine powder 2 teaspoons
  • tangelo zest 2 tablespoons, plus longer threads to garnish
  • liquid honey ¼ cup, to garnish


  • egg whites 2
  • plain flour ½ cup
  • sugar ½ cup
  • thread coconut ½ cup
  • neutral-flavoured oil 2 tablespoons (e.g. canola)


  1. Heat cream and sugar over gentle heat until sugar dissolves then simmer for 3 minutes (take care it doesn’t boil over).
  2. Combine lemon and tangelo juice in small bowl, sprinkle gelatine on top and leave it to swell for 2-3 minutes.
  3. Stir gelatine mixture into warm cream. Add 1 Tbsp of zest and stir well. Pour into individual serving glasses and chill in fridge for at least 2 hours or until set.
  4. For wafers, preheat the oven to 180°C and line a flat tray with baking paper.
  5. Whisk egg whites until just foamy then add flour, sugar, coconut, oil and rest of zest and whisk to combine. Drop 1 Tbsp mixture onto tray and spread to make a 7cm circle. Repeat until you have 4 circles.
  6. Bake for 5-6 minutes or until golden. Remove from oven and allow to cool for a few minutes then transfer to a rack to cool entirely. Repeat with remaining mixture.
  7. Mix extra zest into honey and use to garnish the creams. Serve with wafers.