On the past Mother’s Day we made Yuzu Panna Cotta as our Italian-Japanese fusion dessert for our respective mothers. We were inspired to do this dessert because a friend of us recently had this dessert when she traveled abroad, and it sounded so good that we decided to create it again.
This recipe for Yuzu Panna Cotta is actually very simple and requires only a few ingredients. However, Yuzu juice is not a frequent ingredient that is easily accessible. We bought our in a Japanese grocery store for specialties, but you can replace Yuzu juice with another citrus fruit of your choice such as lemon or lime juice.
What is Yuzu?
Yuzu is a fragrant citrus fruit that is often used in Japanese cuisine. It looks very similar to a lemon, but has a taste profile that is a cross between lemon, orange and grapefruit.
What is Panna Cotta?
Panna Cotta is a popular Italian dessert made of cream, milk, sugar and gelatin. It can be made in any form of your choice and also served with all the fruit covering of your choice. It is an extremely versatile dessert with a silky, smooth texture.
How to make Yuzu Panna Cotta
1. Bloom your gelatin – Add 1 teaspoon of gelatin powder with 2 tablespoons of water in a small bowl. Stir carefully and wait 10 minutes for the gelatin to bloom.
2. Prepare the Panna Cotta mixture -In a small pot over low -medium heat, give your cream, milk and sugar and bring it gently. Rheking to ensure that the sugar has all melted and there is no coarse -grained texture. Stir in the Yuzu juice quickly and vigourless to prevent the agony. Finally, add the flowering gelatin and whisk until the gelatin has melted. Switch off the heat.
3. Set in shape – Let the mixture cool a little before adjusting it in the shape of your choice. We used these silicone dome shapes for us. Cool at least 4 hours.
4. surcharge – We served our Yuzu Panna Cotta in addition to a fresh ball of strawberry ice cream and a pinch of cake crust for additional texture. Add some fresh fruit for additional color and voila!
Did you like this recipe? If so, take a look at them too!
Yuzu Panna Cotta
Ingredients
- 150 ml of heavy cream
- 50 ml 2% milk
- 60 g of sugar
- 1 TL gelatin powder
- 2 tablespoons of water
- 40 ml / 1/6 cup of yuzu -juice
Instructions
- 1. Add 1 teaspoon of gelatin powder and 2 tablespoons of water in a small bowl. Stir carefully and wait 10 minutes for the gelatin to bloom.
- 2. In a small pot over low medium heat, add milk, cream and sugar. Carefully stir until the sugar melts. You should be able to recognize when the entire sugar will melt if there is no more grain -grained texture on the underside of the pan. The mixture should not be boiling, but at most on the gentle cook.
- 3. Add the Yuzu juice and whisk it vigorously to prevent the agony. Then add the flowering gelatin into the pot and whisk until the gelatin is thoroughly solved. After dissolving, switch off, switch off the heat and let it cool slightly.
- 4. Pour your Panna Cotta mixture into a form of your choice. Cool until the mix is set.
- 5. We used a silicone shape and found it easier to remove the Panna Cotta after they were frozen for about an hour. As soon as they have been removed, you can store it in a container lined with parchment paper to prevent it from sticking it. You can keep in the refrigerator until you are ready. This can be kept in the fridge for up to 3-4 days.
- 6. If you are ready to serve, you can add the cake crust for additional texture and contrast the sour taste of the Panna Cotta with a somewhat salty cake crust. You can also serve it next to an ice cream of your choice. For us we served with strawberry ice cream.
