Yuzu Panna Cotta

Yuzu Panna Cotta

Servings: 4
Prep Time: 10 minutes
Cooking Time: 5 minutes
Chilling Time: 4 hours (or overnight)

A luxurious yet simple dessert that blends the silky smooth texture of the classic Italian panna cotta with the bright, citrusy notes of yuzu, a prized Japanese fruit. The result is a refreshing, slightly tangy, and creamy treat that feels both indulgent and light.

Ingredients:

  • For the Panna Cotta:
  • 250ml double cream
  • 250ml whole milk
  • 60g caster sugar
  • 2½ tsp powdered gelatine (or 3 gelatine leaves)
  • 3 tbsp yuzu juice (or 2 tbsp lemon + 1 tbsp lime juice as a substitute)
  • ½ tsp vanilla extract

For Garnish (Optional):

Method:

1. Prepare the Gelatine

  • For powdered gelatine: Sprinkle the gelatine over 2 tbsp cold water in a small bowl. Let it sit for 5 minutes to bloom.
  • For gelatine leaves: Soak them in cold water for 5 minutes, then squeeze out excess water.

2. Heat the Cream Mixture

  • In a saucepan over medium heat, combine the double cream, whole milk, caster sugar, and vanilla extract.
  • Stir gently and heat until the sugar fully dissolves and the mixture is hot but not boiling (about 70°C if using a thermometer)

3. Add the Gelatine

  • Remove the pan from heat and whisk in the gelatine until fully dissolved.
  • Stir in the yuzu juice, mixing well.

4. Pour & Chill

  • Strain the mixture through a fine sieve to ensure a silky texture.
  • Divide evenly into 4 ramekins or glasses.
  • Allow to cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until set.

5. Serve & Garnish

  • Unmould by dipping the ramekins in warm water for a few seconds and inverting onto a plate or serve directly in the glasses.
  • Garnish with fresh berries, yuzu zest or candied yuzu peel, mint leaves, or a drizzle of honey for an elegant finish.

 

 


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