Dessert

Yogurt & Ginger Creams with Blowtorched Satsuma Recipe

ByCleo Brixton December 8, 2025December 8, 2025

Introduction

This elegant dessert combines tangy yogurt and creamy mascarpone with a warming hint of ginger. Paired with blowtorched satsumas, it offers a delightful mix of textures and flavors, perfect for impressing guests or treating yourself.

The image shows a single white panna cotta dessert placed in the center of a white plate with a scalloped edge, set on a white marbled surface. The panna cotta is smooth and creamy with a slightly dome shape. On top of it are a few small orange segments and a small green mint leaf, while more orange segments sit next to it on the plate. There is also a dark brown star anise beside the orange segments. A light drizzle of syrup surrounds the panna cotta, adding a glossy sheen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 and pith removed
100g golden caster sugar (for syrup)
4 star anise
2 tbsp fresh mint
Thin ginger biscuits, to serve

Instructions

Step 1: In a large bowl, beat the natural yogurt and mascarpone together with an electric or hand whisk for about 2 minutes until smooth.
Step 2: Soak the gelatine leaves in cold water for 5 minutes until softened.
Step 3: Meanwhile, in a small saucepan over medium heat, warm the golden caster sugar, ginger wine, and double cream, stirring until the sugar has completely dissolved.
Step 4: Drain and squeeze excess water from the gelatine leaves and add them to the warm cream mixture. Stir gently until the gelatine has fully dissolved.
Step 5: Fold the cream mixture into the yogurt and mascarpone blend, then stir in the chopped stem ginger.
Step 6: Pour the mixture into 4 dariole moulds or individual pudding basins. Cover with cling film and refrigerate for at least 4 hours or overnight until fully set.
Step 7: For the satsumas, combine 125ml water, 100g golden caster sugar, and star anise in a saucepan and bring to a boil.
Step 8: Add the peeled satsumas to the syrup, turn off the heat, and cover the pan with cling film. Let it cool for 15 minutes, then turn the satsumas over, re-cover, and chill until completely cold.
Step 9: To serve, warm each cream mould in hot water for about 10 seconds, gently loosen the sides, and invert onto serving dishes.
Step 10: Remove satsumas from the syrup, break into segments, and arrange on a baking tray. Use a blowtorch to char the edges until slightly caramelized.
Step 11: Serve the blowtorched satsumas alongside the yogurt creams, drizzle with a little of the syrup, sprinkle with fresh mint, and add thin ginger biscuits on the side.

Tips & Variations

The yogurt creams can be made up to 3 days ahead, and the satsumas can be poached the day before to save time on serving day.
Substitute satsumas with mandarin or clementine segments if preferred.
For extra warmth, add a pinch of ground cinnamon or nutmeg to the cream mixture.

Storage

Store the yogurt creams covered in the refrigerator for up to 3 days. Keep the poached satsumas in their syrup in a sealed container in the fridge for up to 2 days. Reheat the creams gently by briefly dipping the mould in warm water before serving. The satsumas are best served chilled but can be allowed to come to room temperature if you prefer.

How to Serve

A creamy white mound-shaped dessert sits at the center of a white plate with scalloped edges, topped with a few small bright orange segments and a fresh green mint leaf. Around the base of the dessert, there are more shiny orange segments that have a slightly charred texture, and a dark brown star anise rested beside them. A light syrup glistens on the dessert and plate, adding a shiny finish. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatine leaves?

Yes, you can substitute powdered gelatin. Use about 2 teaspoons of powdered gelatin, dissolve it in cold water according to package instructions, and then add it to the warm cream mixture as described.

What can I use if I don’t have a blowtorch?

If you don’t have a blowtorch, placing the satsuma segments under a hot grill for a few minutes can work as an alternative, but watch closely to avoid burning.