Panna cotta is an Italian dessert and means boiled cream. After an Italian meal I find panna cotta a tasty dessert, it is refreshing. This panna cotta is with yuzu. The freshness of citrus is the tasty thing about this dessert. Yuzu is a citrus fruit that has its origins in Asia. Very fresh. Fresh yuzu fruits are difficult to obtain in the Netherlands, but the better wholesaler has fresh yuzu juice.
On top of this dish I did a pastille of yuzu.
Ingredients (4 persons)
- 250 ml. Whipped cream
- 50 ml. milk
- 1 vanilla stick
- 50 gr. Sugar
- 50 gr. yuzu juice
- zest of 1 lime
- 3.25 gelatin leaves
Soak the gelatine leaves in plenty of cold water for at least 10 minutes.
Bring the whipped cream, milk, sugar, marrow of 1 vanilla stick to the boil. Stir the substance. As soon as it boils, remove the pan from the heat and let it cool slightly for about 10 minutes.
Remove the gelatin from the water and squeeze it out. Add the gelatine to the warm whipped cream/milk and stir well until all the gelatin is mixed.
Add the yuzu and the zest of a lime and stir everything through.
Pour the substance into glasses or silicone molds and keep cold. Allow to stiffen for at least 4 hours.
Remove the panna cotta from the tin and place them on a plate. Decorate with lime zest, a lime slice or chocolate.
Serve a muscat or a Moscato d’Asti