This yuzu panna cotta is so refreshing and makes for a delightful dessert on a warm summer day. One tip to ensure that you're easily able to remove the panna cotta from the ramekins is to carefully dip the ramekins in warm water before sliding out the panna cotta.
  • 3 gelatin leaves ( or 1 tablespoon (9.25g) gelatin powder. Sprinkle the gelatin over 6 tablespoons cold water in a medium-sized bowl and let stand 5 to 10 minutes. )
  • 1 cup (240mL) whole milk
  • 1 cup (227g) double cream
  • 1 tablespoon SPRIG ginger honey
  • ½ teaspoon SPRIG yuzu extract
  1. Soak the gelatin leaves in a little cold water until the leaves are soft.
  2. In a saucepan set over medium heat bring milk, cream, honey and yuzu extract to a simmer.
  3. Take the pan off heat. Squeeze the water out of the gelatin leaves and add it to the cream mixture while it is still warm. Mix until the gelatin is dissolved.
  4. Pour into ramekins or any other lightly oiled glass/ ceramic ware and refrigerate overnight.
  5. Once the panna cottas have set, remove them from the ramekins and serve with fresh red currants
Recipe by Bake with Shivesh at https://bakewithshivesh.com/yuzu-panna-cotta/