Panna Cotta Cake with White Chocolate and Tangerines

PCCWCT... sounds like I am cursing someone out with weird abbreviations...but no, it's just the strange name of a "it-tastes-much-better-than-it-sounds"-cake. :-)

I love panna cotta but of course it wouldn't be me if I would only make some "normal" panna cotta...no, it has to be something fancy. So I kinda thought it would be a good idea to put some white chocolate in the cream. And little did I know... My taste buds just exploded when I tried some of it. 

And now it's your turn to go to your kitchen and prepare this yummy cake yourself. 
(your family and friends will love you for this)

I put a ladleful of the hot cream into a separate cup. yummy!

You need:

200g of digestive biscuit

50g Butter

20g Sugar

600g Cream

300 ml Milk

1 Tin of Tangerines 

    + 150 ml juice of that

12 Gelatine Leaves

1 Vanilla Bean

2 packets of Vanilla Sugar

300 g White Chocolate

Instructions: 

Chop digestive biscuits and melt the butter. Mix both contents thoroughly with the sugar. Put the mix into the pan and press it on the bottom of the baking pan. Put it into the fridge. 

Drain the tangerines and keep the juice. Let the gelatine leaves soak for at least 10 minutes in cold water. Meanwhile give the cream, milk, vanilla sugar, core of the vanilla bean, white chocolate and juice into a pot. Bring it to the boil until the chocolate melts. After boiling it for about 5 – 10 minutes put the soaked gelatine leaves into the cream and let them dissolve while stirring. 

Put the tangerines on your cake base and let the cream cool down for a minute. Afterwards pour the cream onto the cake base and put the baking pan into the fridge for at least 4 hours.

Enjoy!