This yuzu panna cotta is a creamy and also refreshing dessert. Extra pretty with red fruits and white chocolate for Christmas.
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POUR cold water in a bowl and add the gelatine leaves, you'll notice they'll become soft. POUR milk and sugar in a pan and put on low-heat. Don't let the milk come to a boil.
Squeeze moist out of the gelatine leaves and dissolve the gelatine into the milk and set aside. STIR in the heavy cream along with yuzu juice.
Make sure the mixture isn't too hot anymore and DIVIDE over 6 glasses. Carefully transfer them to the fridge and REFRIGERATE at least an hour until they're set.
Meanwhile create an easy topping by adding fruit to a small pan along with 3 tablespoons of sugar. Use a fork to puree them a little bit, but keep it chunky for more texture.
Let the fruit cool off slightly. Make sure the panna cotta is completely set and serve with red fruit and white chocolate shavings. An easy and delicious end to a dinner party, enjoy!