Tangerine Panna Cotta Recipe

In a saucepan, heat heavy cream and sugar until the sugar dissolves.

Remove from heat and sprinkle gelatin over the cream mixture, whisking until dissolved.

Add vanilla extract and tangerine zest and juice, whisking until combined.

Divide mixture into 4 ramekins or glasses and chill in the fridge for at least 4 hours.

Serve with additional tangerine zest and sliced tangerines on top.