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.
- 700 ml cream
- ½ cup caster sugar
- 2 tablespoons lemon juice
- ¼ cup tangelo juice
- 2 teaspoons gelatine powder
- 2 tablespoons tangelo zest plus longer threads to garnish
- ¼ cup liquid honey to garnish
- 2 egg whites
- ½ cup plain flour
- ½ cup sugar
- ½ cup thread coconut
- 2 tablespoons neutral-flavoured oil e.g. canola
- Heat cream and sugar over gentle heat until sugar dissolves then simmer for 3 minutes (take care it doesn’t boil over).
- Combine lemon and tangelo juice in small bowl, sprinkle gelatine on top and leave it to swell for 2-3 minutes.
- 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.
- For wafers, preheat the oven to 180°C and line a flat tray with baking paper.
- 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.
- 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.
- Mix extra zest into honey and use to garnish the creams. Serve with wafers.
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.