Uni Panna Cotta

Yuzu Panna Cotta, Uni, Caviar, Maldon Salt

Chef Kegan Stritchko of XOXO Sushi Bar | Chestnut Hill, MA

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Adapted by StarChefs | june 2024

INGREDIENTS

Panna Cotta:
Yield: 15 to 20 servings
480 grams crème fraîche
60 grams yuzu juice
2 sheets gelatin, bloomed 
Uni shells, cleaned

To Assemble and Serve:
50 grams uni, shucked and cleaned
Caviar
Maldon salt

METHOD

For the Panna Cotta:
In a mixing bowl, add crème fraiche and yuzu. Using an immersion blender, blend mixture until smooth. Transfer to a pot over medium heat and bring to a simmer. Whisk in gelatin and cook until gelatin is fully dissolved. Pour mixture evenly into uni shells and refrigerate until set. 

To Assemble and Serve:
Place 1 Panna Cotta onto a serving plate. Garnish with uni, caviar, and salt. 

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