Yogurt & ginger creams with blowtorched satsuma

Yogurt & ginger creams with blowtorched satsuma

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(2 ratings)

Prep: 30 mins Cook: 30 mins plus overnight setting

More effort

Serves 4

These set puddings are Tom Kerridge's version of panna cotta, and are sure to impress as a celebration dinner party dessert

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal1068
  • fat74g
  • saturates50g
  • carbs85g
  • sugars84g
  • fibre1g
  • protein13g
  • salt0.4g
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  • 200g natural yogurt
  • 175g mascarpone
  • 2 gelatine leaves
  • 50g golden caster sugar
  • 1½ tbsp ginger wine
  • 100ml double cream
  • 50g stem ginger, chopped

For the satsumas

  • 4 satsumas or clementines, peeled, left whole but pith removed
  • 100g golden caster sugar
  • 4 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 tbsp fresh mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • thin ginger biscuits, to serve


  1. In a large bowl, beat together the yogurt and mascarpone with an electric or hand whisk for 2 mins until smooth. Soak the gelatine leaves in a bowl of cold water for 5 mins until softened. Meanwhile, warm the sugar, ginger wine and cream in a small saucepan on a medium heat, stirring until the sugar has completely dissolved. Drain and squeeze the excess water out of the gelatine and add it to the warm cream, stirring to dissolve. Fold the cream into the yogurt mix, then stir in the ginger. Pour the mixture into 4 dariole moulds or individual pudding basins, cover with cling film and put in the fridge for at least 4 hrs, or overnight, until set. Can be made up to 3 days ahead.

  2. For the satsumas, combine 125ml water, the sugar and star anise in a pan and bring to the boil. Put the satsumas in the syrup and turn off the heat. Cover the pan with cling film and leave to cool for 15 mins. Turn the satsumas over, cover with cling film again, then leave to go completely cold. Can be done the day before.

  3. To serve, turn out the set creams by placing each mould in hot water for 10 secs, release the sides gently and tip the creams onto your serving dishes. Remove the satsumas from the syrup and break into segments. On a baking tray, blowtorch all around the edges until charred. Serve the satsumas with the yogurt creams drizzled with a little syrup. Add a sprinkling of mint and put a couple of ginger biscuits on the side.

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Comments, questions and tips

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4th Jun, 2017
Tasty and flavoursome. Made these the day before in individual glass ramekin dishes. Very easy and good to get out of the way. I don't have a blow torch so tried putting the satsuma under the grill but dried rather than charred, I'd split the satsuma into segments to soak in the syrup. This was was especially nice with the star anise flavour but not sure I'd bother again. The pudding was lovely with the ginger wine though so will make again.
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