1. In a saucepan heat the milk, cream, sugar and tangerine zest. Leave the zest in the mixture for about 30 minutes until the tangerine zest aroma is infused. In cold water, bloom the gelatine, then add it to a saucepan with the milk, cream and sugar. Heat the mixture, add the white chocolate and melt it. Don’t bring the mixture to a boil. Pour the mixture into molds and place in a refrigerator until the panna cotta sets.

2. Pour the juice into a saucepan, add the agar-agar powder and allow it to soak, then bring the juice to a boil and simmer until it begins to thicken. Blend it well with a blender or whisk until smooth so you can make the drops.

3. Prepare the “ice” on the bottom of the plate. In a saucepan add the liqueur, water, honey and tangerine zest. Bring it to a boil and allow to soak until the tangerine zest aroma is infused. Then remove the zest. Add the bloomed gelatine. Draw fishes on the bottom of the plate with edible crayons and place the plate in a refrigerator to cool. Pour the “icy” mixture onto the bottom of a cold plate and leave in a refrigerator until the “ice” sets. If the plate is cold, it should take just a few minutes.

4. Turn the panna cotta out onto the frozen “ice”, decorate with the tangerine drops. Sprinkle with the icing sugar.