Yuzu Panna Cotta

6 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
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.