Sakura Panna Cotta

Sakura – Japanese Cherry Blossom Panna Cotta

Panna cotta is a sweet that originated in Italy and means “heated cream” in Italian. This cream is characterized by its smooth texture and elegant sweetness. We propose a spring-like panna cotta with cherry blossom jelly.

Ingredients for 3 people:

Panna Cotta

  • 5g gelatin (leaf)
  • 150ml milk
  • 150ml fresh cream
  • 50g granulated sugar
  • 1 ½ teaspoons vanilla extract

Sakura Jelly

  • 5g gelatin (leaf – 2 pieces)
  • 20g granulated sugar
  • 200ml water
  • 2g Salted Cherry Blossoms (amount after squeezing water out)
  • 60ml Cherry blossom Liqueur

Preparation:

[Make cherry jelly]

  1. Soak Leaf Gelatin Gold in cold water for 1-2 minutes.
  2. Put granulated sugar and water in a pot, heat over medium heat, and stir with a spatula until the temperature reaches about 60℃.
  3. Thoroughly drain the Leaf Gelatin Gold from step 1, add it to the pot and dissolve.
  4. Soak the salted cherry blossoms in water for about 1 minute, then squeeze out the water, chop them finely, add the cherry blossom liqueur, and mix.
  5. Pour into a glass container, remove from heat, and chill in the refrigerator to solidify.

[Make panna cotta]

  1. Soak Leaf Gelatin Gold in cold water for 1-2 minutes.
  2. Put granulated sugar and water in a pot, heat over medium heat, and stir with a spatula until the temperature reaches about 60℃, being careful not to boil it.
  3. Thoroughly drain the Leaf Gelatin Gold from step 1, add it to the pot and dissolve.
  4. Add the fresh cream, place the bottom of the pot in ice water, stir and cool until it thickens, then pour it over the cherry blossom jelly and let it cool and harden in the refrigerator.

[Finish]

  1. Arrange with colourful fruits and chervil as you like.