Gastronomixs

Yuzu panna cotta

Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands.

Yuzu panna cotta

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Ingredients

250

g

cream

50

g

sugar

125

 

milk

10

g

yuzu zest

½

 

vanilla bean

2

leaves

gelatine

50

g

yuzu juice

Preparation method

  • Combine the cream, sugar, milk, vanilla bean, and yuzu zest and bring to the boil. Let the flavours infuse the cream for 10 minutes.
  • Dissolve the gelatine in the cream mixture and add the yuzu juice.
  • Let the mixture firm up in a mould of your choice.

Serving suggestions

  • As a basic ingredient in a dessert with chocolate and hazelnut.
  • In combination with other yuzu components in various textures.
  • Garnished with chocolate crunch biscuit.

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