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Yuzu Panna Cotta

Yuzu Panna Cotta

Yuzu PannaCotta – a traditional Italian recipe with a Japanese twist. Sweet and citrusy and so delicious!

Course Dessert
Cuisine Italian, Japanese
Keyword dessert, panna cotta, yuzu
Prep Time 10 minutes
Cook Time 5 minutes
Setting Time 4 hours
Total Time 4 hours 15 minutes
Author Manuela Zangara


  • 300 ml – 10 oz. heavy cream
  • 100 ml – 3.5 oz. milk
  • 80 gms 6 1/3 tbsp sugar
  • 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
  • 2 tsp yuzu essence
  • whipped cream, to decorate
  • dry yuzu zest, to decorate


  1. Put the gelatine sheets in cold water for 10 minutes.
  2. Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
  3. Add the yuzu essence and mix.

  4. Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
  5. Pour into shooter glasses and refrigerate for at least 4 hours or until set.

  6. Decorate with whipped cream and dry yuzu zest and serve.