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):
- Fresh berries (e.g. raspberries, blueberries)
- Yuzu zest or candied yuzu peel
- Mint leaves
- A drizzle of honey
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.