mandarin jelly
- 1125g mandarin puree
- 225g caster sugar
- 13.5g pectin NH
Mandarin trifle
Andrew Gravett
15th December 2025
Mandarin trifle
180 min
Part of the afternoon tea menu at The Langham.
Ingredients
pro panna cotta
- 333g flora
- 111g oat milk
- 0.5 vanilla pod
- 83g caster sugar
- 1.1g pro panna cotta
- yellow colouring
whipped flora
- 500g flora
- 40g caster sugar
- 0.0002g xanthan gum
Method
mandarin jelly
Warm the puree with the sugar and pro panna cotta.
Boil.
Set into the bubble bowl (120g per bubble).
pro panna cotta
Infuse the vanilla pod in the liquids.
Strain.
Warm with the sugar and pro panna cotta, bring to the boil.
Set onto the mandarin jelly (50g per portion).
Refrigerate.
whipped flora
Whip the flora, xanthan and sugar mix (the texture can't be too set).
Place a bog scoop onto the panna cotta cream.
Grate orange zest over the cream.
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