Recipe for: Yuzu panna cotta with roasted persimmon, chestnut cream, and buckwheat crumble (fusion) - photo 1
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Recipe for: Yuzu panna cotta with roasted persimmon, chestnut cream, and buckwheat crumble (fusion)

Desserts Fusion cuisine 120 min Medium 9 wyświetleń ~63.90 PLN - (0)
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Description

A seasonal fusion dessert combining the delicacy of Japanese yuzu panna cotta with caramelized, baked kaki (persimmon), a velvety chestnut cream, and a crunchy, toasted buckwheat crumble. The sweet and sour citrus notes of yuzu contrast with the gentle creaminess of the chestnuts and the umami of miso in the caramel; the toasted buckwheat adds a deep, nutty texture. The dessert is visually striking — layers of different colors (creamy panna cotta, orange slices of kaki, dark brown chestnut cream, and golden crumble) look fantastic on a white plate. Perfect for winter and early spring dinners, as a fancy conclusion to a meal or for parties when you want to surprise guests with a combination of flavors and textures.

Ingredients Used

Ingredients (16)

Servings:
6
  • White miso paste 40 g
  • 30% heavy cream 500 ml
  • Milk 3.2% 200 ml
  • Yuzu juice 60 ml
  • Butter 130 g
  • Chestnut puree (marron) 300 g
  • Toasted buckwheat groats 120 g
  • Water 30 ml
  • Sea salt 2 g
  • Vanilla extract 5 g
  • Lemon zest (grated) 3 łyżeczki (~6 g)
  • Gelatin 10 g
  • Persimmon 4 szt. (~600 g)
  • Sugar 260 g
  • ✨ Opcjonalne
  • Candied kumquats 80 g
  • Edible flowers 10 g
💰 Szacowany koszt dania: ~63.90 PLN (10.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yuzu panna cotta

1

Prepare the gelatin: sprinkle 10 g of gelatin into a small bowl and pour in 60 ml of cold water. Set aside for 8–10 minutes until the gelatin swells and forms a jelly-like mass.

Ingredients: Gelatin, Water
Use a small, flat bowl and a teaspoon. If you are using gelatin sheets, soak them in cold water for 5 minutes and drain.
2

In a pot with a capacity of about 1 liter, heat 500 g of cream and 200 ml of milk together with 60 g of sugar and 6 g of grated tangerine zest over medium heat. Stir with a wooden spoon until the sugar dissolves and the mixture starts to steam (do not let it boil). Heat for about 4–6 minutes.

Ingredients: 30% heavy cream, Milk 3.2%, Sugar, Lemon zest (grated)
Use a heavy-bottomed pot to avoid burning. Stir gently, watch for steam to form — it should not come to a rapid boil.
3

Remove the pot from the heat. Add the soaked gelatin to the hot, but not boiling, mixture and stir vigorously until the gelatin is completely dissolved (about 1 minute). Then add 60 g of yuzu juice and stir. Pour the mixture through a fine sieve into a jug to remove any lumps and mandarin peel.

Ingredients: Gelatin, Yuzu juice, 30% heavy cream, Milk 3.2%
A sieve with holes of 1–2 mm will work best. If the gelatin does not dissolve completely, gently heat the mixture for another 10–20 seconds and stir.
4

Pour the panna cotta into 6 small bowls or glasses evenly (about 116–120 g per serving). Let it sit at room temperature for 20 minutes, then place it in the refrigerator for at least 3 hours (preferably 4–6 hours) until the mixture sets and is slightly firm to the touch.

Ingredients: 30% heavy cream, Milk 3.2%, Yuzu juice, Sugar
Use containers with a capacity of 120–150 ml. Cover them with plastic wrap to prevent the panna cotta from absorbing odors from the fridge.

Baked persimmons and miso caramel

5

Preheat the oven to 200°C (top-bottom). Wash the persimmons, dry them, and cut them in half lengthwise. Place them cut side up on a baking sheet lined with parchment paper. Bake for 12–15 minutes, until the pieces are soft and slightly browned at the edges.

Ingredients: Persimmon
Use a baking tray lined with parchment paper to easily collect the juices. The persimmons should be soft when pressed with a teaspoon after baking, but not falling apart.
6

In a heavy-bottomed saucepan, heat 100 g of sugar with 30 ml of water over medium heat, without stirring initially — you can gently swirl the pan until the sugar starts to melt and turns a golden amber color (about 6–8 minutes). Be careful — caramel can easily burn. Once it reaches a golden amber color, quickly remove the saucepan from the heat and carefully pour in 40 g of butter, stirring with a wooden spoon.

Ingredients: Sugar, Water, Butter
Use a saucepan with a thick bottom and a long handle. Remove from heat immediately after achieving color — caramel darkens very quickly. Do not inhale the steam directly above the saucepan.
7

After mixing the butter, add 40 g of miso paste and 60 g of cream (if you want a more liquid caramel consistency). Mix vigorously to achieve a smooth, glossy sauce. If the caramel thickens too much, briefly heat it over low heat while stirring. Drizzle it over pieces of baked persimmon just before serving.

Ingredients: White miso paste, 30% heavy cream, Butter
Hot miso caramel is very aromatic — if the miso paste has lumps, strain the caramel through a fine sieve before drizzling.

Chestnut cream

8

In a bowl, place 300 g of chestnut puree, add 40 g of sugar and 5 g of vanilla extract. Whip with a mixer (flat attachment or professional blender) for 1–2 minutes until the mixture is creamy. Then add 30 g of soft butter and blend for another 1–2 minutes until the cream becomes silky smooth.

Ingredients: Chestnut puree (marron), Sugar, Vanilla extract, Butter
If the puree is very thick, you can add 10–20 g of cream to achieve a lighter consistency. Use a hand mixer or a countertop blender.

Buckwheat Crumble

9

In a dry skillet, toast 120 g of buckwheat for 3–5 minutes over medium heat until it starts to smell nutty. Then add 40 g of sugar and 30 g of butter to the skillet and stir until the sugar dissolves and the buckwheat is coated with a glossy, slightly caramelized glaze (2–3 minutes). Transfer to a baking sheet and spread in a thin layer to cool quickly and become crispy.

Ingredients: Toasted buckwheat groats, Sugar, Butter
Use a non-stick pan or a cast iron skillet. Do not leave the pan unattended while toasting — the groats can burn quickly.

Assembly and decoration

10

Remove the set panna cotta from the refrigerator. In the center of each portion, place 2–3 tablespoons of chestnut cream (about 40–50 g per portion). On top of the cream, place half a roasted kaki or 2 slices (depending on size), and drizzle with a tablespoon of caramel miso (about 15–20 g per portion). Generously sprinkle with buckwheat crumble (about 15 g per portion). Optionally, decorate with candied kumquats and edible flowers.

Ingredients: Chestnut puree (marron), Persimmon, White miso paste, Toasted buckwheat groats, Candied kumquats, Edible flowers
Use an ice cream scoop or two tablespoons to shape the cream. Layer the ingredients — first the chestnut cream, then the fruit, and finally the crumble. You can also add a slice of kumquat for contrast.
11

Before serving, sprinkle each dessert with a pinch of sea salt (about 0.3 g per serving) — the salt will enhance the flavor of the caramel and chestnuts. Serve immediately after decoration to keep the crumble crunchy.

Ingredients: Sea salt, Candied kumquats, Edible flowers
Use tweezers to carefully arrange the edible flowers and kumquats. Sprinkle the salt evenly, don't overdo it — it should just enhance the flavors.

Final tips

12

If you are preparing the dessert in advance: panna cotta can be made a day ahead, chestnut cream can be stored in an airtight container in the fridge for up to 2 days. Prepare the crumble no more than a few hours before serving and store it in a dry, closed container.

Ingredients: 30% heavy cream, Chestnut puree (marron), Toasted buckwheat groats
Plan the preparation steps: panna cotta in the evening, chestnut cream in the morning, baking the kaki and crumble a few hours before serving.

Fun Fact

💡

Yuzu is a citrus fruit originating from East Asia, valued for its intense aroma; in fusion cuisine, it is often used in desserts because it can add an exotic freshness to traditional creamy compositions.

Best for

kolacja zimowa przyjęcie dla gości święto sezonowe

Tips

🍽️ Serving

Serve the panna cotta chilled, but not ice-cold — the best consistency is slightly springy. Use flat white plates or clear cups to showcase the layers. For effect, serve with a cup of sencha green tea or light sake.

🥡 Storage

Store panna cotta in the refrigerator for up to 48 hours. Chestnut cream in an airtight container for 2 days. The crumble loses its crunch — store it separately in a closed container at room temperature and add just before serving. Do not freeze the finished dessert (texture change).

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