Soak the leaf gelatin sheets in a bowl of cool water for 10 minutes until completely softened.

If you plan to unmold the panna cotta, lightly coat four 4-ounce ramekins or dariole molds with a neutral oil, then wipe away any excess with a paper towel. For serving in glasses, simply set out four dessert glasses or cups.

In a medium saucepan, combine the heavy cream, milk, and sugar. Place over medium heat and stir gently until the sugar dissolves. Heat until the mixture just barely reaches a simmer (about 160-175°F), stirring often and taking care not to let it boil.

Remove the pan from the heat. Lift the softened gelatin sheets out of the water, gently squeeze out extra water, and whisk them into the hot cream mixture until completely dissolved. Allow the mixture to cool at room temperature for 10 minutes, stirring occasionally.

Slowly stir in the yuzu juice. The mixture will start to thicken slightly; stir steadily rather than whisking vigorously.

Pour the panna cotta base into a spouted measuring cup. Carefully divide it evenly among the four prepared glasses or molds, trying not to let it drip down the insides. Leave them on the counter until they cool to room temperature.

Cover each glass with plastic wrap and refrigerate for at least 4 hours, or until fully set. The panna cotta should still wobble softly when gently shaken.

To unmold, dip each mold into hot water for 3-5 seconds without letting water spill over the top. If needed, run a thin knife around the inside edge. Invert onto a serving plate and lift off the mold.

Top with your choice of optional garnishes and serve.