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Yuzu Panna Cotta

Yuzu Panna Cotta

Tokyo-Inspired Yuzu Panna Cotta

A silky, elegant Italian classic with a vibrant Japanese citrus twist.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 12 people
Course: Dessert
Cuisine: Italian, Japanese
Calories: 365
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 liter heavy cream
  • ½ liter milk
  • 12 g gelatin powder
  • ¼ cup water for blooming gelatin
  • 150 g sugar
  • ½ cup yuzu marmalade or fruit puree of your choice

Method
 

  1. Bloom the gelatin: Mix the gelatin and ¼ cup water thoroughly. Wait about 10 minutes until all the water is absorbed.
  2. Heat the base: In a small pot, combine the heavy cream, milk, and sugar. Bring to a simmer (80-85°C) while stirring, but do not let it reach a rolling boil.
  3. Melt the gelatin: Melt the bloomed gelatin in the microwave in 10-second pulses until liquid (be careful not to burn it).
  4. Combine: Stir the liquid gelatin into the hot cream mixture. Add the yuzu marmalade (or fruit puree) and whisk well.
  5. Set: Pour the mixture into 12 individual ramekins or one large central dish.
  6. Chill: Refrigerate for at least 12 hours to set completely.

Nutrition

Calories: 365kcalCarbohydrates: 18gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 41mgPotassium: 145mgFiber: 0.3gSugar: 17gVitamin A: 1309IUVitamin C: 3mgCalcium: 112mgIron: 0.2mg

Notes

For a Classic Panna Cotta, split a vanilla bean, scrape out the seeds, and cook both the pod and seeds with the cream. Remove the pod before pouring into molds.

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