Milk Panna Cotta from Umami: The Fifth Taste by David Kinch
Rehydrate gelatin in ice water, strain and remove as much water as possible. Heat cream to 140°F (60°C), melt gelatin into cream and stir until fully dissolved. Add cream to milk, then season with...
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Cooking tools:
- Instant-read thermometer
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Ladle
- Whisk
- Spoon
- Ramekin
Ingredients
- ½ cup (120 ml) cream
- 1½ cups (590 ml) milk
- 10 g bronze-grade sheet gelatin
- 3 g salt
- 1 Tbsp. plus 2 tsp. (25 ml) yuzu juice
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