Yuzu Panna Cotta with Tangerine Yuzu compote
Panna cotta flavoured with yuzu paste is my new favourite thing and a great make ahead dessert. Adapted from Caroline Zhang’s recipe here: Yuzu Panna Cotta. Note: it needs to set overnight in the fridge so make this the day before.
Ingredients
- 1 c. whipping cream
- 1 and 1/4 c. whole milk
- 1 tsp yuzu paste
- 1/4 c. sugar
- 1/4 c. cold water
- 1 packet gelatin granules (2 1/4 tsp)
Method
- Heat the the milk, cream, sugar, and yuzu paste in a saucepan over medium heat, stirring occasionally, until starts to simmer. Turn off the heat, and let stand off the heat for 30 minutes to allow the yuzu paste to infuse.
- Pour the water in a small bowl. Sprinkle the gelatin on top, and let sit for 10 minutes so it blooms.
- Return the milk/cream mixture to the heat, and cook until it simmers again. Remove from the heat, add the gelatin and whisk until it is dissolved.
- Pour the mixture through a fine mesh sieve into greased containers (4 ramekins or small jam jars or any small container that will hold at least 1/4 cup). This removes the yuzu zest – not strictly necessary.
- Refrigerate overnight, to set.
Tangerine Yuzu Compote
Ingredients
- 2 seedless or de-seeded peeled tangerines (oranges, mandarins or tangelos would also work)
- 1 tsp yuzu paste
- 2 Tbsp sugar
Method
- Tangerines in a Nutri bullet (or blender) and whiz until smooth.
- Put tangerine mixture, yuzu paste and sugar in a small pot and bring to simmer, continuing to cook until sugar is dissolved and the mixture starts to thicken (simmer for about 7 minutes). You should see a spoon trail when you drag it through the mix…think loose jam.
- Cool completely and add to the top of your panna cotta after it’s been allowed to set for a couple of hours (you don’t want the layer to sink … but it won’t be a crisis if it does).
Server right in the jam jars or ramkins.