Yuzu panna cotta recipe

Yuzu, the emblematic citrus fruit of Japan, is grown mainly in Kôchi Prefecture, which alone accounts for 55% of national production. In May, the yuzu blossom fills the mountains for kilometres with its fragrance. Harvested green from August or yellow between October and December, 80% of the production is processed into juice or zest for various uses, such as making ponzu sauce. In terms of taste, it presents a subtle balance between sweetness and bitterness, with accents of green mandarin and citron.

Ingredients (serves 4):

• 400ml of milk
• 40ml of condensed milk
• 2g of agar-agar (adjust the quantity according to the product. It is also possible to use gelatine or kanten by adapting the recipe)
• 3 tbsp. Of yuzu syrup from Kôchi (NISYZ19)
• 1 tbsp. Of yuzu purée from Kôchi (NISYTE3) 

Preparation of the panna cotta:

1. Pour the milk and agar-agar into a saucepan. 

2. Heat over a medium heat, whisking the ingredients together well.

3. Bring the mixture to the boil.

4. Add the condensed milk and mix well.

5. Pour the mixture into the serving glasses.

6. Chill in the refrigerator.

7. Prepare the yuzu coulis: mix the yuzu syrup and purée together.

8. Serve the yuzu coulis over the panna cotta.

Enjoy!