Lemongrass Panna Cotta with Poached Pineapples and Yuzu Granita
This sweet and creamy lemongrass infused panna cotta paired with tangy yuzu and pineapple is a flavor you will not soon forget.
Ingredients
Lemongrass Panna Cotta
- 2 Tbsp water
- 1 Tbsp powdered gelatin or one gelatin envelope
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 5 Tbsp granulated sugar
- 2 stalks lemongrass cut into long pieces then bruised
Poached Pineapples
- 1 cup water
- 1/2 large pineapple diced
- 1 tsp yuzu juice
- 1/4 cup honey
Yuzu Granita
- 6 Tbsp yuzu juice
- 2 cups water
- 1 cup granulated sugar
Instructions
Lemongrass Panna Cotta
- Add water to gelatin and stir to combine. Let it bloom for a few minutes
- In a saucepan over medium heat, bring heavy cream, milk, sugar, and lemongrass to a boil. Turn off heat, cover with a lid, and let the mixture steep for 1 hour.
- Gently warm up the mixture and add gelatin. Stir until gelatin has completely dissolved.
- Strain the mixture through a fine sieve into a bowl. Place bowl on top of an ice bath to cool.
- Pour mixture into cups/ramekins/molds and refrigerate for 4 hours or overnight.
Poached Pineapples
- In a saucepan over medium heat, bring honey and water to a boil. Add in pineapple and yuzu juice. Simmer for 15 minutes.
- Allow pineapples to cool then refrigerate
Yuzu Granita
- Place water, sugar, and yuzu juice into a saucepan and simmer on medium heat until sugar is completely dissolved.
- Pour liquid into a shallow pan. Once slightly cooled, freeze for 2 hours, scraping the granita with a fork every 30 minutes.
- Serve immediately or cover with plastic wrap and keep frozen.