Yuzu Panna Cotta (gf) Recipe
Yuzu Panna Cotta, Milk Crumble
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Ingredients
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Panna Cotta
Milk Crumble
Method
Panna Cotta
- 1
Bloom Gelatin
In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes until it becomes gel-like.
- 2
Heat Ingredients
In a medium saucepan, combine yuzu juice, coconut milk, heavy cream, and sugar. Heat over medium heat until the mixture is warm but not boiling.
- 3
Add Gelatin
Remove the saucepan from heat and add the bloomed gelatin and vanilla extract. Stir until the gelatin is fully dissolved.
- 4
Set Panna Cotta
Pour the mixture into serving cups and refrigerate for at least 4 hours or until set.
Milk Crumble
- 5
Prepare Mixture
In a mixing bowl, combine milk powder, melted butter, sugar, and a pinch of salt. Mix well until crumbly.
- 6
Bake Crumble
Spread the crumble mixture on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until golden brown.
- 7
Cool Down
Remove from the oven and let it cool completely before using.