Panna Cotta with Rangpur agar agar topping

Yesterday I posted about this citrus fruit, which I believe to be a Rangpur "lime" (technically not a lime!). And as promised, here is the recipe:

Panna Cotta with Rangpur agar agar topping

ingredients

500 ml cream (if you are Vegan use Coconut cream, I am sure that it would go very well with this citrus topping!)

2 tbsp sugar

1 level tsp agar agar

for the topping

4 Rangpur limes

2 tbsp sugar

Water

Half level tsp agar agar

Bring the cream to the boil with the sugar and agar agar, simmer until the sugar and agar agar  have dissolved (about one minute) stirring constantly, then pour into some glasses (I used different glasses, Martini and grappa mainly, since I hardly use them to drink with I thought it would be nice to show them off with a dessert!). Let the panna cotta cool down completely, and set. In the meantime separate the Rangpur segments into a bowl and remove all pips. Add 2 tbsp of sugar and let them rest at room temperature (in the sun if possible) and covered for an hour or two to dissolve the sugar and make some juice. Then put the segments and juice in a measuring jag and add water to take the Rangpur mixture  up to 300ml. Add half level tsp of agar agar and bring to the boil. Pour over the panna cotta and let it set at room temperature before refrigerating until serving time.

I am entering this recipe to Sweet New Zealand, the monthly blogging event for Kiwi bloggers. Our July 2013 host is Nicola from Homegrown Kitchen, click here to enter.

PS, don't forget to keep the peels and click here for a fragrant citrus bath idea!

Photos and Recipes by Alessandra Zecchini ©