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–+ servings
Yuzu panna cotta topped with yuzu syrup and candied peel on a white plate.

Yuzu Panna Cotta

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.
5 from 4 votes
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine Fusion, Italian, Japanese
Servings 4 portions
Calories 330 kcal

Equipment

  • 4 Glasses/ Ramekins/ Moulds

Ingredients
 
 

  • 300 ml double cream or use 400ml heavy cream and reduce the milk to 100ml
  • 200 ml milk
  • 3 sheets leaf gelatine see notes *
  • 50 g 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

*if you are not unmoulding panna cotta (if you're serving it in a glass/ cup), you can get away with 2.5 sheets of leaf gelatine for a more delicate texture. 
**make a syrup by mixing 3 tablespoon of yuzu juice with 1 tablespoon of water and 1 tablespoon of sugar in a small saucepan and heating it until it thickens to a syrupy consistency (it will thicken further as it cools). Drizzle each panna cotta with about 1 tablespoon of cooled syrup just before serving. 

Nutrition

Calories: 330kcalCarbohydrates: 18gProtein: 5gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 87mgSodium: 45mgPotassium: 182mgFiber: 0.04gSugar: 17gVitamin A: 1215IUVitamin C: 5mgCalcium: 121mgIron: 0.1mg
Keyword Citrus Panna Cotta, Yuzu Panna Cotta
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