Yuzu Panna Cotta with Roasted Strawberries & White Chocolate Crumble

This elegant dessert combines the delicate floral citrus notes of authentic Japanese yuzu with silky panna cotta, sweet roasted strawberries and a crisp white chocolate crumble. It is light, refreshing and beautifully balance

Course Dessert, Dinner Party Dessert, Fine Dining Dessert

Cuisine Contemporary Fine Dining, Japanese, Japanese Fusion, Japanese-inspired, Modern European, Modern Fusion

Diet Vegetarian

Keyword Creamy panna cotta recipe, Japanese dessert recipe, Japanese yuzu recipes, Restaurant-quality dessert, Roasted strawberry dessert, Summer dessert recipe, White chocolate crumble, Yuzu panna cotta

Prep Time 25

Cook Time 20

Chilling Time: 6 40

Servings People

Calories 495

Ingredients

For the Yuzu Panna Cotta

For the Roasted Strawberries

300 g fresh strawberries, halved
2 tbsp honey
1 tbsp Nakashima Jozo Frozen Yuzu Juice
vanilla pod or 1 tsp vanilla extract

For the White Chocolate Crumble

Garnish

Fresh strawberries
Edible flowers
Micro mint leaves
Finely grated melon zest

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Instructions

Prepare the Panna Cotta

Soak the gelatine leaves in cold water for 5 minutes.
In a saucepan, gently heat the cream, milk, and sugar until the sugar has dissolved. Remove from the heat.
Squeeze excess water from the gelatine and stir into the warm cream mixture. Allow to cool for 10 minutes before whisking in the yuzu juice. Pour into serving moulds and refrigerate for at least 6 hours or overnight.

Roast the Strawberries

Preheat the oven to 180°C (160°C fan).
Mix the strawberries with honey, vanilla, and yuzu juice. Roast for 12–15 minutes until lightly caramelised but still holding their shape.

Make the White Chocolate Crumble

Melt the white chocolate.
Mix with the biscuit crumbs and melted butter.
Spread onto a lined tray and chill until firm. Break into small crumble pieces.

Plate Like a Michelin Chef

Turn the panna cotta onto a chilled plate.
Arrange the roasted strawberries around the panna cotta.
Scatter the white chocolate crumble for texture. Finish with fresh strawberries, micro mint, edible flowers, and a light dusting of yuzu zest.

Notes

Yuzu pairs exceptionally well with cream-based desserts because its delicate floral citrus flavour provides freshness without overwhelming the dish. The result is a sophisticated dessert that feels both rich and light, making it perfect for dinner parties, celebrations, and fine dining menus.

Vegan Version: Substitute the double cream and milk with full-fat coconut cream and oat milk, replace the white chocolate with a dairy-free white chocolate alternative, and use agar-agar in place of gelatine. The result is an equally luxurious dessert with a subtle tropical undertone that complements the yuzu beautifully.

Gluten-Free Version: Replace the digestive biscuit crumbs with gluten-free biscuits or gluten-free shortbread crumbs. Ensure the white chocolate used is certified gluten-free. This adaptation maintains the texture and flavour profile while making the dessert suitable for those avoiding gluten.

For an extra-special presentation, garnish with candied yuzu peel, edible flowers, and a drizzle of yuzu syrup to create a truly restaurant-quality finish.

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