This Yuzu Panna Cotta is silky, citrusy and exactly the sort of dessert that makes people think you've made a lot more effort than you actually have. It's light, elegant and just sharp enough to keep things interesting - which is exactly what I want after a big meal.
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We've been mildly obsessed with citrus desserts lately - things like Lemon Posset Brûlée (or Lime Posset) and Lemon Bars - and then I remembered my mother-in-law had gifted me a bottle of yuzu juice. My brain immediately went: panna cotta. No committee meeting, no debate, just a very clear dessert decision. This was our Easter dessert this year, and honestly, after a proper Easter lunch, a small portion of this was exactly right.
Italian Japanese Fusion Dessert
Panna cotta is a classic Italian dessert, but it takes beautifully to different flavour twists, and yuzu feels like a very natural one. The creamy, mellow base softens the sharpness of the citrus, while the yuzu cuts through the richness in a way lemon or orange just can't quite copy.
It's a simple little cross-cultural moment, but it works ridiculously well.
For another fusion panna cotta, try our Kefir Panna Cotta With Rhubarb Compote.
Ingredient Notes
- Double cream + milk. This combination gives you that classic panna cotta texture: rich, but not too heavy. If using heavy cream (which has lower fat content), reduce the milk slightly as noted in the recipe card.
- Yuzu juice. The star of the show. It has the brightness of a citrus fruit, but with something a little more floral and interesting going on. If you can't get hold of it, a mix of lime juice and lemon juice gets you vaguely in the same postcode.
- Leaf gelatine. Use 3 sheets if you plan to unmould, or 2½ sheets if serving in glasses and you want a more delicate wobble. Yuzu is a lot of pectin already that helps set the liquid.
- Granulated or Caster sugar. Just enough to balance the sharpness without making the dessert cloying.
- Optional toppings. These are where you can have a little fun. More on that below.
Important Recipe Tips
- Don't boil the cream mixture. Heat it gently over medium heat or medium-low heat until steaming, but not bubbling aggressively. Boiling can affect the final texture.
- Add the yuzu juice after the mixture cools slightly. This keeps the flavour fresh and bright, rather than dulling it with too much heat.
- Squeeze out the excess water properly. When lifting the gelatine from the cold water, gently squeeze out any excess water so you don't add too much liquid to the panna cotta mixture.
- If you see any lumps, pour the panna cotta mixture through a fine mesh strainer before dividing it amongst their final dishes.
- Grease moulds very lightly if unmoulding. If using moulds, grease 5-6 small greased bowls or ramekins with the tiniest amount of neutral oil, then wipe away any excess. Too much oil and you'll taste it. Grim.
- Use hot water to unmould. Dip the mould briefly into hot water for a few seconds, then run a thin-bladed knife around the edge and invert. If it doesn't release, don't panic and start attacking it. Just dip again.
- Want to add a sauce? A spoonful of yuzu sauce, citrus syrup or even a little passion fruit works beautifully. Just don't drown it - 2-3 tablespoons of sauce is plenty for 4 portions.
Topping and Serving Suggestions
This dessert really doesn't need much, but a good topping can make it feel even more polished.
Lovely options include:
- finely grated citrus zest (lemon, lime or yuzu zest)
- mandarin segments
- candied citrus peel (best with candied yuzu peel, of course)
- white chocolate shavings
- a tiny mint sprig for the finishing touch
If you want to serve something alongside, keep it simple:
- a buttery shortbread biscuit
- a crisp almond tuile
- a few fresh berries
It's also a brilliant dinner party dessert because you can make it ahead and forget about it until you need to look organised.
Storage
Store your yuzu panna cotta covered in the fridge for up to 3 days.
If you're making it ahead for guests, it's best made the day before.
More Panna Cotta Recipes
If you're into silky little desserts that look elegant without being deeply annoying to make, I've linked more panna cotta recipes below.
Yuzu Panna Cotta
Equipment
- 4 Glasses/ Ramekins/ Moulds
Ingredients
- 300 ml (1¼ cups) double cream or use 400ml heavy cream and reduce the milk to 100ml
- 200 ml (¾ cup + 2 tbsp) milk
- 3 sheets leaf gelatine see notes *
- 50 g (4 tablespoon) granulated sugar
- 4 tablespoon yuzu juice
Optional Toppings:
- yuzu syrup see notes **
- lemon, lime or yuzu zest
- mandarin segments
- candied citrus peel
- white chocolate shavings
- mint sprigs
Instructions
- Soak the sheets of leaf gelatine in a medium bowl with cool water for 10 minutes until they soften.
- If unmoulding, very lightly grease 4 dariole moulds, ramekins or silicone moulds with a neutral oil, then wipe away any excess with kitchen paper. If serving in glasses, simply set out 4 serving glasses, dessert cups or ramekins.
- In a medium saucepan, combine the double cream, milk and sugar. Place the pan over medium heat and stir gently until the sugar dissolves. Heat the mixture until it reaches the scalding point, without allowing it to boil (around 70-80°C if using a kitchen thermometer).
- Remove the pan from the heat. Retrieve the softened gelatine sheets from the water and gently squeeze out any excess water. Add the gelatine to the cream mixture, stirring until completely dissolved. Let the hot cream-gelatine mixture cool for 10 minutes at room temperature, giving it an occasional stir.
- Gradually stir in the yuzu juice. You will notice the mixture thickining - do not whisk vigorously, but stir steadily instead.
- Transfer the cream mixture to a pouring jug. Carefully divide the panna cotta mixture among 4 serving glasses (use dessert cups, custard cups, wine glasses or martini glasses), ensuring it doesn't spill down the sides. Leave the glasses at room temperature until the panna cotta cools down completely.
- Cover the glasses with plastic wrap and refrigerate for at least 4 hours or until the panna cotta sets. It should still maintain a wobble when gently shaken.
- TO UNMOULD: Dip each mould into hot water for 3-5 seconds, taking care not to let the water come over the top. Release onto a plate. Run a thin knife gently around the inside edge if needed. Place a serving plate on top, then carefully invert and lift off the mould.
- Top with your favourite things and enjoy!
Video
Notes
Nutrition
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