This past Mother’s Day, we made Yuzu Panna Cotta as our Italian-Japanese fusion dessert for our respective mothers. We were inspired to make this dessert because a friend of ours recently had this dessert when she was travelling abroad...

This past Mother’s Day, we made Yuzu Panna Cotta as our Italian-Japanese fusion dessert for our respective mothers. We were inspired to make this dessert because a friend of ours recently had this dessert when she was travelling abroad and it sounded so good that we decided to recreate it.

This Yuzu Panna Cotta recipe is actually very easy to make and only requires a few ingredients. However, yuzu juice is not a common ingredient that is easily accessible. We bought ours at a specialty Japanese grocery store but you can easily replace yuzu juice with another citrus fruit of your choice such as lemon or lime juice.

What is Yuzu?

Yuzu is a fragrant citrus fruit that is often used in Japanese cuisine. It looks very similar to a lemon, but has a flavour profile that is a cross between lemon, orange, and grapefruit.

Image from Izzy Cooking

What is Panna Cotta?

Panna Cotta is a popular chilled Italian dessert made of cream, milk, sugar, and gelatin. It can be made in any mold of your choice and also served with any fruit topping of your choice. It’s an extremely versatile dessert with a silky smooth texture.

How to Make Yuzu Panna Cotta

1. Bloom your gelatin – In a small bowl, add 1 tsp of gelatin powder with 2 tbsp of water. Stir gently and wait 10 minutes for the gelatin to bloom.

2. Prepare Panna Cotta mixture – In a small pot over low-medium heat, add your cream, milk, and sugar and bring to a gentle simmer. Whisk to ensure the sugar is all melted and there is no gritty texture is left. Whisk in the yuzu juice quickly and vigourosly to prevent curdling. Finally, add in the bloomed gelatin and whisk until the gelatin is all melted. Turn off the heat.

3. Set in mold – Allow the mixture to cool slightly before setting it in the mold of your choice. For us, we used these silicone dome molds. Refrigerate for at least 4 hours.

4. Serve – We served our Yuzu Panna Cotta alongside a fresh scoop of strawberry ice cream and a sprinkle of pie crust soil for added texture. Add some fresh fruit for added color and voila!

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