Panna Cotta With Citrus Jelly

• 3/4 teaspoon gelatin
• 6 3/4 tablespoons mandarin juice
• 3 3/8 tablespoons lemon juice
• 3 tablespoons powdered sugar
• 1/2 tablespoon gelatin sheets
• 1 3/16 cups cream fresh liquid, 35% fat
• 1 lemon zest organic
• 5/8 cup whole milk
• 2/3 cup caster sugar
• 4 breads ginger
• 2 kumquats
• 1 limequat a mixture of lime and a kumquat
• curd Citrus
• fresh mint

1. Soften the gelatin in cold water for about 5 minutes.
2. In a saucepan, heat the mandarin and lemon juices, add the powdered sugar. Remove from heat.
3. Squeeze gelatin to drain. Add to hot citrus juice. Mix well to completely dissolve gelatin.
4. Pour this mixture into flexible molds.
5. Store for at least 2 hours in freezer until mixture freezes.
6. In a container with cold water, soak the gelatin sheets.
7. Pour the cream in a saucepan, add lemon shavings. Let stand for 10 minutes. Add milk and sugar, bring to boil.
8. Remove from heat, squeeze the gelatin, and stir in the pan, sheet by sheet. Stir well to make sure it is well melted.
9. Pour this mixture in molds of thickened jelly.
10. Store the panna cotta in the refrigerator for 3 hours minimum.
11. Unmold the panna cotta on serving plate.
12. Cut the gingerbread in large crumbs.
13. Finely cut kumquats and limequats.
14. Arrange biscuit crumbs on serving plate, top with kumquat and limequat slices.
15. Add a touch of citrus curd.
16. Garnish with fresh mint.

gelatin, mandarin juice, lemon juice, powdered sugar, gelatin sheets, cream fresh liquid, lemon zest organic, milk, caster sugar, ginger, kumquats, lime, curd, fresh mint

Taken from www.yummly.com/recipe/Panna-Cotta-with-Citrus-Jelly-781817 (may not work)