Japanese Weeknight Yuzu-Ginger Panna Cotta

About This Recipe

This dessert uses yuzu, one of the most prized citrus fruits in Japanese cooking, prized for its floral, slightly bitter aroma that's sharper than lemon and rounder than lime. Paired with fresh ginger steeped into the cream, it makes a dessert that's light rather than cloying — a good match for a rich weeknight dinner. Because panna cotta sets with gelatin rather than eggs, it's a forgiving make-ahead dessert: mix, strain, chill, and it's done. The ginger is steeped in the warm cream before straining, so you get its warmth without any fibrous texture in the final custard. If you can't find fresh yuzu, bottled yuzu juice (sold at most Asian grocers) works just as well and is what most Japanese home cooks use outside of citrus season anyway.

Ingredients

Serves 6

• 2 cupsheavy cream
• 0.5 cupwhole milk
• 0.33 cupsugar
• 1 tbspfresh ginger(sliced)
• 2 tspgelatin powder
• 3 tbspcold water
• 3 tbspyuzu juice(fresh or bottled)
• 1 tspyuzu or lemon zest(for garnish)

Instructions

1. 1

   Bloom the gelatin

   Sprinkle gelatin over cold water in a small bowl and let sit 5-10 minutes until spongy.

2. 2

   Steep the cream

   Warm cream, milk, sugar and ginger slices in a saucepan over medium heat until steaming, not boiling. Remove from heat and let steep 10 minutes.

3. 3

   Strain and dissolve

   Strain out the ginger. Reheat the cream briefly if it's cooled too much, then whisk in the bloomed gelatin until fully dissolved.

4. 4

   Add the yuzu

   Let the mixture cool to room temperature, about 10 minutes, then whisk in yuzu juice.

   Adding citrus while too hot can cause the cream to separate slightly.

5. 5

   Set

   Pour into 6 small glasses or ramekins and refrigerate at least 4 hours, or overnight, until fully set.

6. 6

   Serve

   Garnish with a little yuzu or lemon zest just before serving.

Variations

• •

  Swap yuzu for a mix of lime and grapefruit juice if unavailable.

• •

  Add a thin layer of matcha jelly on top for a two-tone dessert.

• •

  Use coconut cream in place of half the dairy for a dairy-lighter version.

Storage

Refrigerate covered for up to 3 days. Panna cotta does not freeze well, as the texture turns grainy once thawed.

Frequently Asked Questions