Yuzu Panna Cotta Recipe

Ingredients

• 300 ml – 10 oz heavy cream
• 100 ml – 3.5 oz milk
• 80 g – 6 1/3 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. 1

   Put the gelatine sheets in cold water for 10 minutes.

2. 2

   Put the milk, cream, and sugar in a pot and heat it over low heat, stirring gently until the sugar dissolves.

3. 3

   Add the yuzu essence and mix.

4. 4

   Squeeze the excess water out of the gelatine leaves, then add them to the hot cream mixture and stir until fully dissolved.

5. 5

   Pour the mixture into shooter glasses and refrigerate for at least 4 hours or until set.

6. 6

   Decorate with whipped cream and dry yuzu zest, then serve.