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Two glasses of chilled yuzu panna cotta on a blue serving tray.

Yuzu Panna Cotta Recipe

Give your festive spread a bright lift with this silky Yuzu Panna Cotta! Serve it as a refreshing finish after a rich holiday meal.

Course: Dessert
Cuisine: Italian, Japanese
Prep Time: 10 minutes
Cook Time: 5 minutes
Setting Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 x100 ml – 3.5 oz panna cotta
Author: Manuela Zangara

Ingredients

  • 300 ml – 10 oz heavy cream
  • 100 ml – 3.5 oz milk
  • 80 g – 6⅓ tbsp sugar
  • 3 sheets – 6 g – 0.2 oz gelatine OR 2 tsp gelatine powder
  • 2 tsp yuzu essence
  • whipped cream – to decorate
  • dry yuzu zest – to decorate

Instructions

  1. Put the gelatine sheets in cold water for 10 minutes.

  2. Put the milk, cream, and sugar in a pot and heat it over low heat, stirring gently until the sugar dissolves.
  3. Add the yuzu essence and mix.
  4. Squeeze the excess water out of the gelatine leaves, then add them to the hot cream mixture and stir until fully dissolved.
  5. Pour the mixture into shooter glasses and refrigerate for at least 4 hours or until set.
  6. Decorate with whipped cream and dry yuzu zest, then serve.