This Yuzu Panna Cotta is a traditional Italian recipe with a Japanese twist. Sweet and citrusy and so delicious!
I love yuzu. It is an Asian citrus fruit with an intense aroma and flavour. I ate it in Japan where it is widely used, especially in winter. Unfortunately, I haven’t been able to find the fruit here, but the flavour/essence is available online and it works pretty well to make desserts like this panna cotta.
Panna Cotta is always at the top of my favourite dessert list! It’s easy to make and it tastes delicious! It’s my all-time go-to dessert for when I have guests over! And it can be made the day before as well, so you don’t need to worry about it on the day your guests are coming.
A quick note for my fellow Low Fodmappers… this panna cotta can be easily adjusted for our diet. Simply use lactose-free milk and lactose-free cream and you will be able to enjoy it without any problem!
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Yuzu Panna Cotta
Yuzu PannaCotta – a traditional Italian recipe with a Japanese twist. Sweet and citrusy and so delicious!
- 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
Put the gelatine sheets in cold water for 10 minutes.
Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
Add the yuzu essence and mix.
Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
Pour into shooter glasses and refrigerate for at least 4 hours or until set.
Decorate with whipped cream and dry yuzu zest and serve.
Don’t forget to PIN this Yuzu Panna Cotta recipe!
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