Milk Panna Cotta

• ½ cup (120 ml) cream
• 1½ cups (590 ml<

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 kosher salt and yuzu juice. Adjust seasoning if necessary. With a small ladle, spoon a measured portion (about 30 ml