Give your festive spread a bright lift with this silky Yuzu Panna Cotta! Serve it as a refreshing finish after a rich holiday meal.
This Yuzu Panna Cotta is a traditional Italian recipe with a Japanese twist. It’s sweet, citrusy, and so delicious.
I love yuzu. It is an Asian citrus fruit with an intense aroma and flavour. I first tasted it in Japan, where it is widely used, especially in winter. I haven’t been able to find the fresh fruit here, but the flavour essence is available online, and it works very well for desserts like this panna cotta.
A quick note for my fellow Low Fodmappers. This panna cotta can be adjusted for our diet. Use lactose-free milk and lactose-free cream, and you will be able to enjoy it without any issues.
Why We Love Panna Cotta with Yuzu
- Citrus-based desserts add variety to a collection of chocolate or cream-heavy sweets.
- Easy to serve after a big meal because everyone can handle a cool, gentle spoonful.
- Nice to bring to a dinner because the glasses travel well and don’t spill easily.
Key Ingredients for Yuzu Panna Cotta
Yuzu Essence
Adds the citrus note when fresh yuzu is not available. Choose a good-quality essence so the flavour stays clear and bright.
Heavy Cream
Gives the dessert its smooth, soft finish. Use cream with a steady fat level, so it warms evenly and blends well with the milk.
Milk
Keeps the mixture lighter so it sets softly. Whole milk works well because it supports a balanced texture without thinning the flavour.
Sugar
Sweetens the dairy and melts quickly when warmed. Fine granulated sugar is the best option because it dissolves cleanly and avoids graininess.
Find the complete list with measurements in the recipe card below.
How to Make Yuzu Panna Cotta
Step 1: Put the gelatine sheets in cold water for 10 minutes.
Step 2: Put the milk, cream, and sugar in a pot and heat it over low heat, stirring gently until the sugar dissolves.
Step 3: Add the yuzu essence and mix.
Step 4: Squeeze the excess water out of the gelatine leaves, then add them to the hot cream mixture and stir until fully dissolved.
Step 5: Pour the mixture into shooter glasses and refrigerate for at least 4 hours or until set.
Step 6: Decorate with whipped cream and dry yuzu zest, then serve.
Frequently Asked Questions
Yes. Use 2 teaspoons and bloom it in cold water until it thickens. Add it to the warm cream mixture and stir until dissolved. Powder works well as long as it hydrates fully, so give it a minute to soften before mixing.
Yes. Use lactose-free milk and lactose-free cream. The mixture warms and sets in the same way, and the flavour stays clean. This adjustment works well for anyone following a Low FODMAP approach.
Yes. You can reduce the sugar slightly for a gentler result. Avoid removing it completely because sugar helps the dairy heat evenly and supports the final set.
You can use a mix of lemon and mandarin zest to approximate the citrus taste. Use a small amount so the flavour stays balanced. It will not be identical to yuzu, but it gives a similar brightness.
Extra Help from the Kitchen
Use Cold Water for Blooming – Gelatine sheets hydrate more consistently in cold water, so keep the bowl cold by refreshing the water if your kitchen is warm.
Measure Yuzu Essence Carefully – Use a measuring spoon for the yuzu essence so the citrus flavour stays balanced and does not overpower the cream.
Strain the Mixture – Pour the warm cream mixture through a fine sieve before filling the glasses to catch any unmelted sugar or small gelatine pieces.
Avoid Overfilling Glasses – Leave a small gap at the top of each shooter glass so decorations sit neatly and the edges stay clean.
Chill Away from Strong Scents – Place the glasses away from foods like onions or cheese so the panna cotta keeps its clean citrus profile.
Variations and Twists
Mango Yuzu Panna Cotta – Blend ripe mango until smooth, strain it, and spoon a thin layer over the fully set panna cotta. Chill for 20 minutes so the fruit settles evenly.
Coconut Yuzu Panna Cotta – Replace half of the heavy cream with full-fat coconut milk for a gentle coconut note without changing the setting process.
Blueberry Yuzu Panna Cotta – Warm blueberries with a small amount of sugar until they soften, let them cool, then spoon the compote over the set panna cotta before giving it a short chill.
Serve with Light Fruit or Citrus Jelly Layer – Pour a thin layer of lightly sweetened yuzu juice or citrus jelly over the panna cotta once set, then return it to the fridge until the layer firms.
Storage and Shelf Life
Store the panna cotta in the fridge for up to 3 days. Keep each glass covered with cling film to protect the surface and prevent the cream from absorbing other fridge scents.
Freezing is not recommended because gelatine changes texture once thawed, and the mixture can separate.
If preparing ahead, chill the glasses as directed and keep them refrigerated until serving.
Other Panna Cotta Flavours to Try
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.
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
-
Put the gelatine sheets in cold water for 10 minutes.
-
Put the milk, cream, and sugar in a pot and heat it over low heat, stirring gently until the sugar dissolves.
-
Add the yuzu essence and mix.
-
Squeeze the excess water out of the gelatine leaves, then add them to the hot cream mixture and stir until fully dissolved.
-
Pour the mixture into shooter glasses and refrigerate for at least 4 hours or until set.
-
Decorate with whipped cream and dry yuzu zest, then serve.
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