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You are here: Home / Recipes / Desserts / Yuzu Panna Cotta

Yuzu Panna Cotta

October 8, 2020 By Manu 1 Comment

 Yuzu Panna Cotta

This Yuzu Panna Cotta is a traditional Italian recipe with a Japanese twist. Sweet and citrusy and so delicious!

Yuzu Panna Cotta

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!

Yuzu Panna Cotta

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
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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

Ingredients

  • 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

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 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.

Don’t forget to PIN this Yuzu Panna Cotta recipe!

Yuzu Panna Cotta

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Related Posts:

  • Matcha Panna Cotta
  • Lemon Panna Cotta
  • Rose Panna Cotta
  • Pomegranate Panna Cotta
  • JASMINE AND MANGO PANNA COTTA SHOOTERS

Filed Under: Desserts, Italian, Japanese, Low Fodmap, Tea Time Tagged With: cream, dessert, Italian food, Italy, Japan, panna cotta, sweets, yuzu

« Low Fodmap Japanese Beef Curry
Friuli Eastern Hills – Italy Guide »

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  1. Yuzu Panna Cotta – Anote News says:
    October 11, 2020 at 9:58 pm

    […] Read More » […]

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Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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