Ingredients
- 400 ml heavy cream
- 200 ml full fat milk
- 10 gram gelatin (5 gelatin leaves)
- 100 gram sugar + 3 tablespoons extra
- 1 tablespoon yuzu juice
You can also use other kinds of citrus fruit - 200 gram (frozen) red fruits, e.g. raspberries, red berries, blackberries
- handful white chocolate shavings and optionally some Christmas sugar decoration
Tip: you can make your own shavings by running a sharp knife over a chocolate bar
Kitchen equipment needed
- sauce pan
- whisk
- bowl
- measuring cup
- 6 glasses
- small sharp knife
Preparations — 10 minutes
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.
Finishing the yuzu panna cotta — 10 minutes + waiting time
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!
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