with Mandarin and Biscotti

Prep time: 45 minutes (+ 4 hours setting)    Cook time: 40 mins    Serves: 6


Crushed, toasted pistachios, to decorate 

Panna Cotta 

6.5g leaf gelatine

375ml milk

375ml thickened cream

115g caster sugar

1 vanilla bean, seeds scraped


220g caster sugar

115g butter, melted

60ml brandy 

1tsp vanilla paste

170g whole roasted almonds, coarsely chopped

3 egss, lightly beaten

350g plain flour

1 1/2 tsp baking powder

Mandarin Segments

250ml mandarin juice

1tsp caster sugar

4 mandarins, segmented, all pith removed


  1. To make panna cotta, soak gelatine leaves in cold water to soften.
  2. Stir milk, cream, sugar and vanilla seeds in a saucepan over low heat until sugar dissolves and mixture is hot. Remove from heat and set aside for 10 minutes to infuse. Stir in softened gelatine until dissolved.
  3. Divide among four lightly greased dariole moulds or ramekins. Cool to room temperature. Refrigerate for several hours or overnight.
  4. To make biscotti, whisk sugar, butter, brandy and paste in a large bowl. Stir in almonds and eggs. Add combined sifted flour and baking powder. Stir to form a soft dough.
  5. Shape into two loaves and cover with plastic wrap. Refrigerate for 30 minutes.
  6. Preheat oven to 170C. Line an oven tray with baking paper.
  7. Remove plastic wrap and transfer loaves to an oven tray.
  8. Bake for about 30 minutes or until firm and golden. Transfer to a cooling rack to cool. Slice thickly.
  9. To prepare mandarin segments, simmer juice and sugar until reduced by half. Stir in mandarin segments. Refrigerate until cold. 


For biscotti with a crisper finish, simply slice thinly and return to the over for a further 20 minutes.