Sorbet featured: Japanese Yuzu & Sweet Mandarin
Prep. time: 10 mins
Cooking time: 5 mins
Recommendation: Panna Cotta requires at least 6 hours to set. Make one day ahead.
Makes 4 serves
500ml Madame Yuzu’s Yuzu & Mandarin Bliss sorbet
Optional: meringue, fresh blueberries
100ml thickened cream
½ teaspoon vanilla paste
10g (or 2 sheets) gelatin leaves
140g mascarpone cheese
100g passionfruit pulp and syrup (canned)
60g caster sugar
2 teaspoons corn flour
4 teaspoons water
Note: for fresh passionfruit pulp, combine 50g water with 50g pulp)
Step 1. In a medium saucepan combine milk, cream, sugar and vanilla. Stir over low heat until dissolved. Remove the pan from the heat and set aside for the vanilla to infuse.
Step 2. Soak gelatin leaves for 3 mins in cold water and drain. Bring saucepan back over low heat, stir in gelatin leaves until well dissolved. Remove from heat.
Step 3. Add mascarpone cheese to the hot mix and stir until well dissolved. Set aside and allow to slightly cool. Divide between 6 cocktail glasses or glass ramekins. Refrigerate for 6 hours or until set.
Step 4. To make the passionfruit coulis (this should take 4 mins): Combine the sugar, passionfruit pulp and passionfruit syrup, stir over low heat until dissolved. Separately mix the corn flour and water to form slurry. Add the slurry to the hot mix, bring to a quick boil, quickly whisk with wooden spoon until the texture is thickened and coats the back of spoon. Remove from heat and set aside to completely cool before serving.
Step 5. Once the panna cotta is set drizzle with passionfruit coulis. Dress the platter with meringue (in drops or crushed), blueberries and a scoop of Yuzu & Mandarin sorbet. It’s a crowd pleaser!
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