Yuzu and Honey Panna Cotta with Toasted Coconut Flakes

In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes.

In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling. Remove from heat.

Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.

Stir in the honey and yuzu juice. Mix well.

Pour the mixture into four small ramekins.

Cover the ramekins with plastic wrap, pressing it gently onto the surface of the panna cotta to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

While the panna cotta is chilling, toast the coconut flakes. Spread the coconut flakes on a dry skillet over medium-low heat. Toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Be careful not to burn them. Remove from skillet and set aside to cool.

To serve, run a thin knife around the edge of each panna cotta to loosen it. Invert onto serving plates.

Top with toasted coconut flakes and drizzle with a little extra honey, if desired.