Yogurt & ginger creams with blowtorched satsuma

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

  • Prep:30 mins
    Cook:30 mins
    plus overnight setting
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 1068
  • fat 74g
  • saturates 50g
  • carbs 85g
  • sugars 84g
  • fibre 1g
  • protein 13g
  • salt 0.4g


  • 200g natural yogurt
  • 175g mascarpone
  • 2 gelatine leaves
  • 50g golden caster sugar
  • 1½ tbsp Ginger wine
  • 100ml double cream
  • 50g stem ginger, chopped
  • 4 satsumas or clementines, peeled, left whole but pith removed
  • 100g golden caster sugar
  • 4 star anise
  • 2 tbsp fresh mint
  • thin ginger biscuits, to serve


Get ahead

The yogurt creams can be made up to 3 days ahead, and the satsumas can be poached the day before.


  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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