Clementine mimosa and panna cotta wreath

Clementine mimosa and panna cotta wreath recipe

7 ratings

With a pomegranate and Prosecco jelly topping, sweet clementine centre and creamy panna cotta base, this stunning wreath combines three delicious desserts in one fabulous festive pudding. Although it takes a little time to chill each of the layers, this stunning Christmas dessert is definitely worth the wait. See method

  • Serves 16
  • 40 mins to prepare and 10 mins to cook, plus cooling and 13 hrs chilling
  • 283 calories / serving

Ingredients

  • sunflower oil, for greasing

For the Prosecco layer

  • 5 gelatine leaves
  • 2 tbsp caster sugar
  • 430ml Prosecco
  • 2 clementines
  • 40g pomegranate seeds

For the clementine layer

  • 6 gelatine leaves
  • 3 tbsp caster sugar
  • 645ml clementine juice (from a 1ltr bottle)

For the panna cotta layer

  • 4½ gelatine leaves
  • 225ml semi-skimmed milk
  • 600ml double cream
  • 90g caster sugar
  • ½ vanilla pod, seeds scraped

Each serving contains

  • Energy

    1175kj
    283kcal
    14%
  • Fat

    21g 30%
  • Saturates

    13g 64%
  • Sugars

    18g 20%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 17.9g Protein 2.8g Fibre 0.2g

Method

  1. Lightly grease a 2ltr bundt tin or jelly mould with the oil. Begin with the Prosecco layer. Put the gelatine in a bowl of cold water to soak for 5 mins. Meanwhile, put 140ml water and the sugar in a small pan over a medium heat, stirring until the sugar dissolves. Squeeze the water from the gelatine, then stir into the sugar syrup. Remove from the heat, set aside for 10 mins to cool, then mix with the Prosecco. Pour into the tin and chill for 1 hr.
  2. Use a serrated knife to peel and remove the pith from the clementines, then slice into 1cm rounds. Push the pomegranate seeds and clementine slices into the jelly. Chill for 4 hrs before starting the next layer.
  3. For the clementine layer, soak the gelatine and make a syrup as above, using the clementine juice instead of Prosecco. Carefully pour the mixture over the chilled Prosecco layer. Chill for 4 hrs before starting the next layer.
  4. For the panna cotta layer, soak the gelatine as above. Put the milk, cream, sugar and vanilla seeds in a pan over a low-medium heat. Bring to a simmer, then remove from the heat. Squeeze the water from the gelatine and stir through the cream mixture until combined. Leave to cool for 30 mins, then pour over the clementine layer and chill for 4 hrs, or overnight.
  5. Once set, dip the tin in lukewarm water for 5-10 secs to loosen. Gently turn out onto a serving plate. Chill until ready to serve. Store, covered, in the fridge for up to 3 days.

See more Christmas dessert recipes

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