Yuzu Panna Cotta

Yields: 5-6 servings

Adapted from David Lebovitz

Ingredients

For the Panna Cotta

1 cup heavy cream

1 ¼ cup whole milk

zest of 1 medium yuzu

¼ cup sugar

¼ cup cold water

1 packet gelatin (2 ¼ teaspoons)

For the Yuzu Citrus Sauce

2 medium yuzu

1 tangerine

⅓ cup water

⅓ - ½ cup sugar

Directions

1. Make the panna cotta. Heat the the milk, cream, sugar, and yuzu zest in a saucepan over medium heat, stirring occasionally, until it begins to simmer. Turn off the heat, and let sit for 30 minutes to allow the yuzu zest to steep.
2. Pour the water in a small bowl. Sprinkle the gelatin on top, and let sit for 10 minutes. Return the milk/cream mixture to the heat, and cook until it simmers again. Add the gelatin and stir until it is dissolved.
3. Pour the mixture through a fine mesh strainer to remove the yuzu zest. Spoon the panna cotta into 5-6 small greased bowls. Refrigerate overnight, until the panna cotta is set.
4. Make the yuzu sauce. Juice the yuzu and the tangerine. The yuzu may not yield that much liquid and most of it will be pulp, but do your best.
5. Slice off the yuzu’s zest, and cut it into thin strips. Be careful not cut off any of the white pith, or else the sauce will be bitter.
6. Add the juice, pulp, zest, ⅓ cup sugar, and water in a saucepan. Simmer on medium-low heat for 20-30 minutes, until the zest becomes translucent and the sauce thickens slightly. (The yuzu have a lot of pectin, so you don’t need to add any thickeners). Add the remaining sugar if the sauce is too sour. Add another 1-2 tablespoons of water if it becomes too thick. Let cool completely.
7. Unmold the panna cotta. Dip the bottom of the bowls in hot water for about 15 second, then flip upside down onto a plate. Spoon 2-3 tablespoons of sauce over the panna cotta, and serve!