Zesty Yuzu Panna Cotta

In a small bowl, sprinkle 1 tablespoon of powdered gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.

In a medium saucepan, combine 1 cup of heavy cream, 1/2 cup of whole milk, and 1/4 cup of granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is warm but not boiling, about 3-4 minutes.

Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until it is completely dissolved, about 1 minute.

Stir in 2 tablespoons of yuzu juice and 1/2 teaspoon of yuzu zest into the mixture.

Divide the panna cotta mixture evenly among 4 small ramekins or dessert glasses.

Refrigerate for at least 4 hours, or until the panna cotta is set and firm to the touch.