Sprig Yuzu Panna Cotta - a delightful fusion of creamy indulgence and the bright, zesty essence of yuzu. Crafted with the utmost care and precision, this dessert is a testament to the artistry of flavor. Let's delve into what makes Yuzu Panna Cotta an exquisite treat for your taste buds.
- 3 gelatin leaves (or 1 tablespoon gelatin powder, soaked in 6 tablespoons cold water)
- 1 cup whole milk
- 1 cup double cream
- 1 tablespoon SPRIG honey
- 1/2 teaspoon SPRIG yuzu extract
- Begin by softening the gelatin leaves in a small amount of cold water until they become supple.
- In a saucepan set over medium heat, combine the richness of whole milk and double cream with a touch of natural sweetness from SPRIG honey. To elevate the flavor profile, we introduce the unique essence of yuzu with SPRIG yuzu extract.
- As the mixture gently simmers, remove it from the heat source. Squeeze the softened gelatin leaves to remove excess water, and then incorporate them into the warm cream mixture. Stir until the gelatin dissolves seamlessly, infusing the dessert with its signature silky texture.
- Carefully pour this heavenly concoction into your choice of ramekins or lightly oiled glass/ceramic ware. Allow it to rest in the refrigerator overnight, allowing the flavors to meld and set into a perfect, wobbly consistency.
- The grand finale comes when you unveil the set Yuzu Panna Cotta from its mold. Its velvety smoothness is enhanced by a captivating yuzu aroma, ready to captivate your senses.
- For the finishing touch, adorn this masterpiece with a handful of fresh red currants. Their tartness provides the ideal contrast to the creamy sweetness of the panna cotta, creating a harmonious symphony of flavors.