Sakura panna cotta

Sakura (cherry blossoms) emit lots of lovely spring vibes and are so pretty to look at. They can be added to desserts as they taste good and really increase the aesthetic. This recipe gives a twist on the traditional Italian panna cotta recipe in that we add a layer of sakura jelly. It is delicious and extremely easy to make! The recipe makes four Sakura panna cotta.

For the panna cotta, you will need 5 gelatine sheets, 300 ml heavy cream, 200 ml milk, 1/3 cup sugar, and seeds from one stick of vanilla bean (Vanilla seeds are more fragrant and rich, you can also use 1/2 teaspoon of vanilla extract).

  1. Soak the gelatine sheets in cold water until soften.
  2. Bring milk, heavy cream, sugar and vanilla seeds to a simmer.
  3. Add the soften gelatine sheets and stir until well combined.
  4. Pour into four nice jars.
  5. Let the panna cotta sit for 3 hours in the fridge.

For the sakura jelly topping, first soak the pickled sakura in water for at least half an hour. In between, I switch the water to warm water to let the sakura pedals fully develop. After the panna cotta is set, you can prepare the sakura jelly topping. You will need 2 gelatine sheets, 200 ml water, 1 tablespoon sugar, a tiny tiny bit of red food coloring, and some soaked sakura flowers.

  1. Soak the gelatine sheets in cold water until soften.
  2. Bring the water and sugar to a simmer.
  3. Add the tiny drop of red food coloring.
  4. Add the soften gelatine sheets and stir until well combined.
  5. Let the mixture cool down for 5 minutes.
  6. Pour half of the mixture into the jars with panna cotta, put in the sakura flowers, then pour in the rest of the mixture.
  7. Let the jars sit for another 2 hours.

This recipe is also applicable for rose pedal jelly topping, simply exchange the sakura flowers with rose pedal. For the jelly part, I like to use the rose pedal water. You can also enjoy the panna cotta as its own or top it with some jams. I find berry jams go quite well with panna cotta.


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