I did several tests without necessarily remembering the amounts of the ingredients each time. But the last one I made was so good that I'm sharing it before I forget.
In a saucepan, pour in the cream and sugar.
Let it simmer without reaching a boil for 10 minutes, stirring regularly with a whisk. Remove the saucepan from the heat and set aside.
Zest the yuzus and squeeze them.
Add the gelatin sheets to the cream and sugar.
Add 3/4 of the zest and the juice to the cream/sugar mixture and whisk the mixture.
Put a good teaspoon of orange marmalade at the bottom of your ramekins, spread it out, and pour the mixture on top.
Refrigerate for about an hour to let everything firm up a bit.
To finish, before serving, sprinkle the remaining zest on top of your ramekins. It’s a delight.
0 servings
6
TH 
EN