Honey and Yuzu Pannacotta

This recipe was adapted from a post on the stunning blog Baking Obsession. I made a few changes and used japanese lime (yuzu) instead of lemon, but it will also work with normal lemon or lime.





Makes 2 or 3 glasses, according to size and appetite

20ml yuzu (or lime) juice
1 teasp gelatin powder
170ml whipping cream
40ml honey
zest of 1 yuzu (or lime)
a pinch of salt
85ml yogurt
a few drops of vanilla essence

1 teasp apricot jam
2 teasp honey
zest of 1/2 yuzu (or lime)
1 teasp Grand-Marnier (or other alcohol)
crushed pistachios (optional)



Pour the lemon juice into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.
Meanwhile, in a small saucepan, combine the whipping cream, honey, lemon zest, and salt. Heat over medium heat, stirring, until the honey is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.
Place the yogurt in a bowl. Add the vanilla extracts and whisk to combine and lighten the yogurt. Gradually, whisk in the warm cream-gelatin mixture. Divide the mixture equally between 2 or 3 glasses or ramekins. Once cooled, cover with plastic wrap and refrigerate for several hours to overnight.
Right before serving or close to the serving time, combine the jam, honey, Grand-Marnier in a small microwave-safe bowl. Warm the mixture gently, so it’s barely warm to the touch. Stir in the yuzu zest. Divide the honey mixture equally between the panna cotta, gently spread. Note that the jam should be spreadable but not hot; otherwise, it will melt the panna cotta. Decorate with crushed pistachios and serve right away.