Yuzu Panna Cotta
- FOR THE PANNA COTTA:
- 1 whole Medium Yuzu
- 1-1/4 cup Whole Milk
- 1 cup Heavy Cream
- 1/4 cups Sugar
- 1/4 cups Cold Water
- 2-1/4 teaspoons Gelatin Granules
- FOR THE YUZU SAUCE
- 2 whole Medium Yuzu
- 1 whole Tangerine
- 1/3 cups Sugar (or More If Needed)
- 1/3 cups Water
- Make the panna cotta. Zest the yuzu. Heat the the milk, cream, sugar and yuzu zest in a saucepan over medium heat, stirring occasionally, until it begins to simmer. Turn off the heat, and let it sit for 30 minutes to allow the yuzu zest to steep.
- Pour the water in a small bowl. Sprinkle the gelatin on top, and let it sit for 10 minutes. Return the milk/cream mixture to the heat, and cook until it simmers again. Add the gelatin and stir until dissolved.
- Pour the mixture through a fine mesh strainer to remove the yuzu zest. Spoon the panna cotta into 5-6 small greased bowls. Refrigerate overnight, until the panna cotta is set.
- Make the yuzu sauce. Juice the yuzu and the tangerine. The yuzu may not yield much liquid and most of it will be pulp, but do your best.
- Slice off the yuzu's zest and cut it into thin strips. Be careful to not cut off any of the white pith, or else the sauce will be bitter.
- Add the juice and pulp, zest, sugar and water into a saucepan. Simmer on medium-low heat for 20-30 minutes, until the zest becomes translucent and the sauce thickens slightly. (The yuzu has a lot of pectin, so you don't need to add any thickeners.) Add a bit more sugar if the sauce is too sour. Add another 1-2 tablespoons of water if it becomes too thick. Remove from heat and let it cool completely.
- Un-mold the panna cotta. To do this, dip the bottom of the bowls in hot water for about 15 seconds, then flip upside down onto a plate. Spoon 2-3 tablespoons of sauce over the panna cotta and serve!
- Adapted from David Lebovitz.
cotta, yuzu, milk, heavy cream, ubc, ubc, gelatin granules, yuzu sauce, yuzu, whole tangerine, sugar, water
Taken from tastykitchen.com/recipes/desserts/yuzu-panna-cotta/ (may not work)