 | Yuzu Panna Cotta6 servings Pastry Chef Devan Harper, Crippen's |
| • | 1/2 cup The Perfect Purée Yuzu Luxe Sour blend, thawed |
| • | 1/3 cup whole milk |
| • | 2 sheets unflavored gelatin |
| • | 2 1/2 cup heavy cream |
| • | 1/2 cup granulated sugar |
| Method: | |
| 1. | Pour milk in a small mixing bowl. Stir gelatin in with milk. Set aside. |
| 2. | In saucepan, stir in heavy cream and sugar. Set over medium heat until sugar has dissolved and cream starts to boil. |
| 3. | Pour cream into milk and gelatin mix, and stir until gelatin has dissolved. |
| 4. | Pour in Yuzu Luxe Sour blend and stir until incorporated into cream mixture. |
| 5. | Lightly oil six custard ramekins with a neutral-tasting oil. |
| 6. | Divide the panna cotta mixture into the six custard ramekins, then chill them in the refrigerator until firm, which is about two hours. |
| 7. | After firm, run a sharp knife around the edge of each panna cotta and unmold on to a serving plate, garnish as desired. |