Yuzu Panna Cotta

Make the panna cotta. Zest the yuzu. 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 it sit for 30 minutes to allow the yuzu zest to steep.

Pour the water in a small bowl. Sprinkle the gelatin on top, and let it sit for 10 minutes. Return the milk/cream mixture to the heat, and cook until it simmers again. Add the gelatin and stir until dissolved.

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.

Make the yuzu sauce. Juice the yuzu and the tangerine. The yuzu may not yield much liquid and most of it will be pulp, but do your best.

Slice off the yuzu’s zest and cut it into thin strips. Be careful to not cut off any of the white pith, or else the sauce will be bitter.

Add the juice and pulp, zest, sugar and water into a saucepan. Simmer on medium-low heat for 20-30 minutes, until the zest becomes translucent and the sauce thickens slightly. (The yuzu has a lot of pectin, so you don’t need to add any thickeners.) Add a bit more sugar if the sauce is too sour. Add another 1-2 tablespoons of water if it becomes too thick. Remove from heat and let it cool completely.

Un-mold the panna cotta. To do this, dip the bottom of the bowls in hot water for about 15 seconds, then flip upside down onto a plate. Spoon 2-3 tablespoons of sauce over the panna cotta and serve!

Adapted from David Lebovitz.