Perfectly balancing Italian tradition with Japanese zest, this yuzu panna cotta promises to be a unique, aromatic delight.
Panna cotta is one of my favourite desserts. You can easily make it in advance, which makes it practical when you're hosting a dinner party. Besides, I also like the fact that you can come up with hundreds of variations. This variation with yuzu juice - Japanese citrus fruit - is aromatic and fresh: perfect for when you want to end a multi-course dinner with something lighter. Adding olive oil and sea salt in the toppings may sound a little strange, but you will discover that it is the key to add depth and balance to this dessert. Yuzu juice is available in Asian stores or at larger supermarkets. If you can’t find it, replacing it with freshly squeezed lime juice is also an option.
Preparation Time: 15 minutes
Chilling Time: Minimum 4 hours
Serves: 4
Ingredients:
- 125 ml whole milk (or barista-style plant-based milk)
- 375 ml heavy cream
- 70 g sugar
- 2 tbsp yuzu juice
- 6 g gelatine sheets
- Sunflower oil
- 4 tsp toasted coconut flakes
- High-quality extra virgin olive oil
- Sea salt flakes (e.g., fleur de sel)
- 4 pudding molds or ramekins
Directions:
- Soak gelatin leaves in cold water for five minutes.
- In a small saucepan, combine milk, heavy cream, and sugar. Heat gently while stirring until sugar dissolves. Add yuzu juice and let it simmer for three minutes.
- Squeeze excess water from gelatin leaves and add them to the pan. Stir over low heat until gelatin dissolves. Remove from heat.
- Grease molds with sunflower oil. Pour the milk-cream mixture into cups, cover with plastic wrap, and refrigerate for at least four hours (preferably overnight) until set.
- Before serving, briefly dip molds in boiled water to loosen the panna cotta. Place a plate on top, flip smoothly.
- Decorate with toasted coconut flakes and a drizzle of extra virgin olive oil. Sprinkle sea salt flakes and serve promptly.
